What to do when you want to throw a casual summer dinner party, but can’t stand the idea of standing over a hot stove for hours? Try this easy pasta recipe that takes advantage of fresh summer produce and can be easily doubled (or tripled) to entertain a crowd — and it’s even better at room temp than piping hot. Throw in a green salad, some good crusty bread, and you’ll have an easy and delicious meal.

Kick off the evening with a California sparkling wine(like one from Roederer Estate) and bowls of salted nuts, green olives, or any other little nibbly snack of your preference. End the evening with ice cream sundaes with a grown-up twist!

Recipe: Pasta: Pasta with Summer Tomatoes and Basil
You can use big red tomatoes here, or substitute an assortment of cherry and heirloom tomatoes — in that case no need to peel and seed them. Just make sure your tomatoes are full of flavor!
6 large ripe tomatoes, peeled, seeded, and diced (see note, above)
1 cup extra virgin olive oil
1 cup fresh basil leaves, plus a few extra for garnishing
2/3 cup freshly grated imported parmesan cheese, plus more for serving
1 cup good quality black olives, pitted and sliced (optional)
5 garlic cloves, minced
1 tablespoon salt
1 teaspoon freshly ground black pepper
16 ounces pasta – can use fettucini, linguine, or even rigatoni or penne

If peeling tomatoes, simply submerge them briefly in boiling water – then the skin will peel right off! In a large, non-reactive bowl, combine all ingredients except pasta and extra basil and parmesan. Stir. Cover and let stand at room temperature for a couple of hours to allow the flavors to blend and develop. Cook pasta and drain. Toss with tomato mixture. Garnish with additional basil leaves, and offer additional parmesan cheese at the table.

Pairing:This dish can be served with a red and a white wine, so that there’s something for everyone. Something like a well-chilled Pinot Grigio and a lightly-chilled Chianti should fit the bill.

The Sweet Ending:
For dessert, offer this adult version of ice cream sundaes. Top ice cream with fresh fruit that has been soaked in a bit of sugar and liqueur or dessert wine. Top with toasted nuts. Good combinations include:

Vanilla ice cream with peaches, Gran Marnier, and toasted pistachios.
Chocolate ice cream with cherries, Tawny Port, and toasted pecans.
Pistachio ice cream with strawberries, Frangelica, and toasted hazelnuts.
Raspberry sorbet with mixed berries, Vin Santo, and toasted almonds.