Ingredients

• Kosher salt
• 12 ounces rigatoni pasta
• 1 pound beefsteak tomatoes
• 1/4 cup extra-virgin olive oil
• 1 small clove garlic, grated
• 2 medium heirloom tomatoes, chopped
• 1 cup torn fresh basil

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
2. Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.
3. Photograph by Ryan Dausch