Ingredients

• 1/4 cup extra-virgin olive oil
• 1/3 cup crème fraîche
• 1 tablespoon white-wine vinegar
• 1 to 1 1/2 teaspoons sugar (optional)
• 2 pounds mixed heirloom tomatoes
• 2 tablespoons finely chopped shallot (from 1 medium)
• 1 pound fusilli or other short spiral pasta
• 3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon

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Instructions

1. Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Coarsely chop tomatoes and toss with shallot and dressing. Marinate until ready to use, at least 10 minutes.
2. While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. Drain in a colander and immediately add to tomato mixture, tossing to combine. Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.