I make this probably twice a month. The recipe is perfect, and perfectly simple (and weeknight quick). Sometimes I toss broccoli or cauliflower or spinach into the hot pasta water for a minute. Often, I use a soft asiago.

If there's anything left over, I add a bit of bottled Italian dressing and eat it at room temp for lunch the next day.

If you have to purchase plum tomatoes from the grocery, keep them on your counter for a day or two or three, until the redden up and soften slightly.

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