• 2 large lemons
• 5 good sized tomatoes
• a handful of fresh basil
• 6 or 7 cloves of garlic
• a good dollop or two of extra virgin olive oil
• 1 lb of rigatoni
• salt and pepper

Juice the lemons and add a bit of zest to the juice. Mince garlic (or put it through a garlic press, if you prefer--I like to see my garlic). Put garlic into the lemon juice in a glass bowl, add oil, wisk together, and set aside to stay at room temperature.

Peel and seed tomatoes and then chop. Put the tomatoes in another bowl. Chop up the fresh basil and add to the tomatoes. Salt lightly and pepper heavily the tomatoe mixture. Set aside to stay at room temperature.

Cook rigatoni, drain and while still piping hot add the lemon and oil mixture. Quickly mix to coat all the rigatoni noodles. Then very quickly add the tomatoes and basil. Toss, taste and add more pepper. Serve immediately. Light and delicious. Pinot Grigio goes great with this.

PS: Heat the pasta bowl well before mixing it all together.