Ingredients

• 3 garlic cloves, minced
• extra-virgin olive oil
• 3 large heirloom tomatoes (the gnarlier the shape and crazier the color, the better)
• kosher salt
• bunch of scallions, thinly sliced lengthwise
• bunch of basil, torn into large pieces
• 5 or 6 oz of fresh mozzarella balls (bocconcini), or one large piece cut into 1" squares
• 1 lb pasta (I used fresh spinach spaghetti, but plain penne or linguine would work just as well)
• Maldon sea salt and freshly ground black pepper

Instructions

1. Bring pasta water to a boil in a large pot, add a healthy dose of kosher salt, then cook the pasta according to package directions. When it reaches al denté, drain. While  the pasta is cooking, start the sauce.
2. Chop the tomatoes into big, 1" chunks. Over medium heat, swirl a tablespoon of olive oil to coat the bottom of a large sauté pan. Cook the minced garlic until it starts to turn golden, then add all the tomatoes and their juices. Let cook for 2 minutes, then add scallions. Let cook for a couple minutes just until the scallions start to get a bit soft. Sprinkle vegetables with kosher salt, then add basil (reserving a few sprigs) and cooked pasta.
3. Add fresh mozzarella, kosher salt and pepper, another drizzle of olive oil to get all the pasta strands lightly coated, and give it all a big toss. Serve in bowls garnished with a few sprigs of basil and freshly-grated parmesan.