I made this classic summer pasta for lunch after the market. It's an uncooked tomato sauce, almost like a salsa, and couldn't be easier. I used heirlooms, but any kind will do, including cherry tomatoes. Chop up about one large tomato for every serving of pasta, and toss them in a bowl, keeping all the juices.
Mince a clove or two of garlic, and roll and slice a stack of fresh basil leaves, so you end up with thin ribbons. Add them to the tomatoes.
Toss in a drizzle of olive oil, a splash of red or white wine vinegar, and salt and pepper. Drain some little balls of fresh mozzerella and add them to the tomatoes.
Meanwhile cook angel hair pasta until very al dente and add in a little olive oil to keep the strands separated.
Toss with the Cecca sauce and enjoy!