For as long as I can remember, pasta has been a staple in our household. Brooklyn calls this dish pasta Margherita—obviously inspired by the logical association he makes with his favorite tomato-sauce pizza. I like to call it pasta with sun-kissed (or sunburned) tomatoes.

What I love about this recipe is its versatility. It’s the perfect summer combination: a fresh bowl of starchy, creamy goodness. You can improvise as you go, but there are a few secrets. The main one: go with the flow. Whatever type of noodle you have in your pantry will do the job. It’s all about balancing brightness, acidity, creaminess, and pure comfort.

As Brooklyn would say, Mamma mia — and enjoy!

Ingredients
(Serves 2–4, though if you devour pasta like us, it might barely stretch to 2.)

• 250 g rigatoni (or any pasta you have on hand)

• 1 L salted boiling water

• 2–3 medium shallots, sliced

• 1–2 medium cloves of purple Moldovan garlic (reclaiming that name)

• 2–3 cups seasonal small tomatoes (sun gold, cocktail, or sweet cherry)

• ½ cup sun-dried tomatoes (in olive oil, ideally)

• 2–3 tbsp extra virgin olive oil

• 1 small peperoncino (jalapeño, serrano, or sweet red chili—your choice)

• Zest and juice of 1–2 lemons (lime or orange also work)

• ½ cup creamy feta (I use goat feta from Costco—it has the perfect texture and isn’t too pungent)

• Kosher salt and freshly ground pepper, to taste

• Fresh herbs for garnish (cilantro was my big discovery)

• Optional finishing spices: sumac, pink pepper, Aleppo pepper, or piment d’Espelette

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, but remove and strain 2 minutes early. Don’t rinse—the starch helps the sauce turn creamy.

2. In a skillet, sauté shallots and garlic in olive oil until golden.

3. Add the fresh tomatoes (some halved) and let them simmer gently over low–medium heat until they begin to burst. Be careful not to burn the shallots and garlic.

4. Stir in peperoncino, citrus zest and juice, plus salt and pepper to taste. Add sun-dried tomatoes as the sauce develops.

5. Splash in reserved pasta water to create a creamy, glossy sauce.

6. Add the pasta directly to the skillet and finish cooking in the sauce, adding more pasta water if needed until it clings beautifully to the noodles.

7. In a small bowl, whip the feta with a fork and a splash of water until smooth and creamy.

8. Serve pasta in a green or bright blue bowl for visual contrast.

9. Garnish generously with whipped feta, extra zest, peperoncino, finishing spices, and herbs of your choice.