Courtesy of Dava Parr, Fresh & Wyld

Serves 3 or 4

This dish calls for fresh, vine and sun-ripened tomatoes.

The tomatoes are the main flavor here with a little fresh garlic and basil competing for favoritism. In this recipe less is best, so I resist throwing in lots of other vegetables, even though my garden and fridge are brimming with them.

If I can’t stop myself, I’ll add a generous handful of arugula. I also think this is wonderful with grilled chicken.

4 servings of penne pasta
2 big, organic, fresh, ripe tomatoes (a variety
of colors of heirloom’s are nice)
Sea salt and pepper
2 cloves garlic
Generous pour of extra virgin olive oil
2 ounces of chevre or blue cheese, crumbled
A handful of arugula

Prepare pasta and set aside, keeping hot. Chop tomatoes, add salt and pepper and put into a separate bowl. Drain some of the tomato liquid into a serving bowl. Crush garlic and add to tomato liquid in serving bowl. Drizzle olive oil into tomato liquid while whisking to slightly emulsify. Add pasta, cheese, arugula and tomatoes. Toss a few times and serve.