This is just about the most perfect summer pasta dish, that is, if you use the ripest tomatoes and good quality extra-virgin olive oil. For a more potent herbal mixture, add one tablespoon of fresh oregano to the pasta.

1/2 lb (500 g) spaghettini pasta

1 1/2 cups (about 15) red cherry tomatoes

1 1/2 cups (about 15) yellow cherry tomatoes

2 tablespoons (30mL) olive oil

1 clove garlic, peeled and minced

1/4 cup (50 mL) chopped fresh parsley

1/2 cup (125 mL) fresh basil leaves, torn into small pieces

4 tablespoons (50 mL) good quality extra-virgin olive oil

Salt and freshly ground pepper

Freshly grated Parmigiano-Reggiano or Grand Padano cheese

1. Prepare a large pot of boiling, salted water for the spaghettini. Add the pasta and cook until al dente.
2. While the pasta is cooking, cut the tomatoes in half and squeeze out the seeds. Cut each emptied half in half again to make quarters. In a medium-sized frying pan, heat the 2 tablespoons olive oil over medium heat and add the garlic. When the garlic begins to sizzle, add the tomatoes, reduce heat a bit and saute the tomatoes until they are warmed through and begin to soften. Remove from heat and keep warm.
3. Drain the cooked pasta, stir in the hot tomato mixture, the herbs and the additional 4 tablespoons of olive oil. Season with salt and pepper. Serve immediately with the grated cheese.