Pasta alla Crudaiola with mozzarella (pasta with raw tomato sauce)

"This recipe has been my absolute summer go-to ever since I first came across a version of it in the Splendido magazine newsletter years ago. I love pasta all year round, and this one somehow still feels surprisingly refreshing, even on really hot days. Technically, you barely have to cook anything — well, except for the pasta. And that’s exactly what makes Curdaiola one of my favorite summer dishes: It’s uncomplicated, quick to make, and impossible to mess up. As long as you use really good ingredients, of course. Because like so many Italian dishes, this one relies on just a few simple components that should really be the best quality possible. That means: great olive oil, perfectly ripe sweet tomatoes, and good olives and capers. That’s also why I love making this when tomatoes are in season. The recipe really makes the most of their natural umami. Once the tomatoes are salted and left to sit with the other ingredients for a few minutes, they release the most flavorful juices. Honestly, it’s hard to believe how much flavor can come from so few ingredients and so little effort. How finely you chop the tomatoes and olives is completely up to you. I personally like them quite small, so you get a little bit of everything in every bite. And when it comes to serving, you can decide how minimalist you want to keep it: just the sauce on its own or topped with a little cheese. Buffalo mozzarella or a few shavings of Parmesan are both perfect here."