This was very fresh & clean tasting. Yet another recipe I downloaded from some un-recalled source but it's by Cait Johnson, inspired by The Tomato Festival Cookbook, by Lawrence Davis-Hollander. There is an absolute abundance of tomatos at our farmers market so I have been on the prowl for recipes to feature them in. We used both beefsteak and heirloom varieties (as you can tell by the beautiful striations in the image). The only other ingredients were basil, garlic, olive oil, a small amount of walnuts, and of course, the pasta. I'd like to make it again with an even larger variety of tomatos before they're gone for the season.
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