I love bruschetta, so why have I never thought to take that wonderfully garlic-y-basil-y mix and put it on top of some angelhair pasta instead of toasted bread? This recipe encourages you to do just that with a raw pasta "sauce" that celebrates the already perfect flavor of fresh heirloom tomatoes.
As Kelly notes, this recipe is really simple, so its success lies not in your preparation skills but in the quality of your ingredients. Select fresh, vine-ripened tomatoes. newly-picked basil and fragrant garlic. And of course, make sure you're using a quality extra virgin olive oil.
You can serve this over hot pasta, but I liked it over cold for a refreshing meal. I simply tossed the cooked noodles with some olive oil and refrigerated them until chilled. Toss again, plate, add your tomato "sauce" over the top and you have summer on a platter.