Recipe Instructions:
4 to 5 ripe tomatoes in season (about 2 pounds)
2 cups loosely packed, mixed fresh herbs such as basil, mint, parsley, and/or chives, chopped
3/4 cup extra-virgin olive oil
1/2 pound mezzi rigatoni or other short, tubular pasta
Salt and pepper
1 pound fresh mozzarella, diced
Using a sharp knife, peel and core the tomatoes, then cut them in half cross-wise. Gently squeeze each tomato half, then remove and discard the seeds. Dice the tomatoes into chunks that are about the same size as the pasta. Put the tomatoes and the chopped herbs into a large heatproof bowl.
Heat the oil in a medium saucepan over medium-high heat until it is hot and shimmering, but not smoking. Carefully pour the hot oil into the bowl with the tomatoes and herbs -- it will sizzle and be immediately fragrant. Stir well.
Cook the pasta in a large pot of boiling salted water over high heat until just tender, about 10 minutes. Drain the pasta and add it to the tomatoes and herbs. Season with salt and pepper.
Let the pasta cool until it's just warm, then stir in the mozzarella. Adjust the seasonings before serving. It'll likely need more salt and pepper.
