There’s nothing special about this recipe, but it’s absolutely fabulous. The name comes from the fact that we typically eat it in the summer when a heavy, hot red sauce just seems like too much.

1lb spaghetti
8oz fresh (not low-moisture!) mozzarella
1 handful fresh basil
6 roma tomatoes
some (1/4C?) extra-virgin olive oil
4-8 garlic cloves (depending on your taste)
0-4 teaspoons of capers (depending on your budget and affection for capers)
Put a dollop of the olive oil and garlic in a small saute pan over low heat. Let the garlic cook ever so slightly and infuse the oil. Cube the mozzarella and tomatoes and slice the basil into thin strips. Cook the spaghetti in heavily-salted water. Drain (but not too well—you want to keep some of that pasta water!) and add the garlic-infused oil, the rest of the olive oil, the tomatoes, the basil and the capers, and toss. Add the cheese last, as it’ll get pretty difficult to deal with as it melts under the heat of the pasta.

Also try it as a salad, cooling the pasta in an ice wash after cooking.

Again, there’s nothing special about this recipe, but it is freaking delicious, especially for the amount of effort. Eat with anything from a California Pinot Noir to a Italian Pinot Grigio.