This pasta is perfect for late summer, when you want to enjoy the flavor of tomatoes at the peak of their season in a meal that is simple but utterly delicious.

Ingredients

• 2 1/2 pounds ripe beefsteak tomatoes, halved crosswise
• 1 garlic clove
• 1 pint (10 ounces) cherry tomatoes, cut in half
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1 tablespoon red wine vinegar, plus more as needed
• 1 tablespoon kosher salt, plus more to taste
• 1 teaspoon cracked black pepper
• 1 pound angel hair pasta
• 3 tablespoons unsalted butter, room temperature
• 1/2 cup grated parmesan, plus more for serving
• 1 cup thinly sliced basil, plus more for serving
• 1 pinch crushed red pepper flakes

Directions

1. Grate the cut sides of the beefsteak tomato halves on the large holes of a box grater set in a large bowl until only the skins remain; discard the skins. Grate the garlic clove against the smallest holes into the same bowl. Add the halved cherry tomatoes, olive oil, vinegar, salt, and pepper. Stir to combine, cover, and let tomato mixture sit at room temperature for at least 30 minutes and up to 4 hours. Taste the tomato sauce, and add more salt and red wine vinegar to boost the flavor as needed.
2. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions, 4 to 5 minutes.
3. Using tongs, transfer the cooked pasta to the bowl with the tomatoes; add the butter, Parmesan, basil, and crushed red pepper flakes and toss until the pasta and sauce are combined. Divide the pasta into four bowls, and top each with a drizzle of olive oil, plus grated Parmesan and sliced basil.