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Prep Time 0:15

Cook Time 0:08

In my opinion mid-summer is the best time of the year for vegetables. There are more things I love at the height of the season than at any other time of the year. While at the farmers market this weekend I saw some good looking little tomatoes for $.50/lb, which I sampled and couldn’t pass up. I used them to make this sauce and served it over pasta. The key is to get really ripe tomatoes from a farmers market – I’ve never had a halfway decent supermarket tomato, and even the best from the supermarket don’t compare with even mediocre market ones.

• 2 lbs tomatoes $2 ($.50 / lb isn’t always realistic)
• 1 small sweet red onion $1
• 1 bunch basil $1
• 1/2 small wedge Parmesan $6 / wedge
• 1 lb short pasta (penne, fusili, ect.) $2
• 2 Tbsp olive oil Pantry
• 1 tsp salt Pantry

Total Cost of Ingredients $16

Directions

Bring a large pot of water to a boil over high heat. Salt it, and add the pasta and cook until al dente, about 8 minutes depending on type.

Chop the tomatoes into 1/2 inch pieces. Coarsely chop the onions and cube the Parmesan in 1/8 inch cubes. Combine all three in a large bowl with the olive oil and salt and mix well. Let stand for 10 minutes.

Once the pasta is done serve the sauce over it at room temperature with a big handful of torn basil. Summer on a plate!

Nate Miller is a writer and chef in San Francisco, CA.