But the other day, my supermarket discounted my favorite pasta brand to my price point ($1.00/pound), so I bought a dozen boxes. And it's summer, so although we've had some cooler, rainier weather recently, I don't want to heat up the house making "gravy." Here's my almost-no-cook solution to use up those delicious slicing tomatoes -- and quantities of pasta at the same time.
Start cooking the pasta. While waiting for the water to boil and the pasta to cook, slice the tomato into very small dice. (It is not necessary to peel the tomato nor discard the seeds and membrane.) Mince the garlic very finely.
Drain the pasta when done and return to the pot. Add the tomato, garlic, oregano, and salt and pepper. Heat through on medium-high heat until some liquid is absorbed or cooked off and the tomato has softened, stirring gently as needed. Serve immediately, topped with cheese, if desired.
Serves 2. To make larger quantities, try the ratio of 1 large tomato to every 2 servings. However, keep the garlic ratio down to 1 clove to every 2-4 servings, because the garlic stays very raw and sharp in this recipe.