It's a good year for tomatoes and basil in Ohio and tonight's dinner featured both of them.
There was fresh tagliatelle pasta, just picked and chopped red and yellow tomatoes, fresh basil, fresh oregano, grated Parmigiano Reggiano and Pecorino Romano cheeses all tossed together with a good olive oil. The pasta was perfectly cooked, the red tomatoes sharp with acid and flavor, the yellow tomatoes smooth and mellow, the basil aromatic and pungent, the cheeses salty and deep and the olive oil almost unctuous. The just cooked pasta served as the only heat source for the rest of the ingredients, warming them without altering their taste.
There was a large slice of toasted Italian bread and the second half of a bottle of rose de Fayel to complete the meal.
Come the dead of winter I would make a deal with the devil for a meal like this.