October 24, 2026
Ah, Italy. Our favorite destination and a country where we seem to have made it our personal mission to explore every nook and cranny—especially the farther south we travel. Some people collect shoes; we collect meals. (Although, admittedly, a beautiful pair of Italian shoes has never been turned away at my house.) Our real quest is finding that perfect plate of pasta, that unforgettable tomato sauce, or the simple dish that somehow tastes like magic. And every time we get closer to the tip of the boot, the food gets even better.
This recipe is a love letter to those Italian adventures. It’s not just about the ingredients—although, let’s be honest, they are fabulous. It’s about the stories behind them.
In Italy, ingredients are meant to be enjoyed where they come from. The tomatoes, wheat, olive oil, and cheese are connected to the land, the people, and generations of knowledge. A simple pasta al pomodoro becomes extraordinary when the tomatoes are grown on Mount Vesuvius, the pasta is milled nearby, and the cheese comes from the shepherd down the road. The recipe may be simple, but the ingredients are anything but ordinary.
Luckily, we have our own version of this magic right here in Santa Barbara.
Our farmers markets are a feast for the senses—rows of colorful produce, baskets overflowing with the season’s best, and farmers who know their crops like proud parents. And while I will always have a soft spot for Italian wine, cheese, ceramics, and olive oil (my suitcase is proof), I’ve been inspired by the incredible ingredients being made right here at home.
One of my favorite parts of cooking this way is getting to know the people behind the ingredients.
For this recipe, I’m using Pasta Santina trumpet pasta made by my friend Sergio, who mills local California wheat into beautifully creamy pasta with incredible texture. I’m also reaching for Luretík olive oil from Santa Ynez, made by my friend Elise—a former Italian philosophy professor who now grows Italian olive varieties and produces an oil that is vibrant, peppery, and full of character. These products are proof that exceptional ingredients don’t have to travel thousands of miles. Sometimes they’re growing, milling, and being crafted right in our own backyard.
The Italian philosophy is simple: start with the best ingredients, treat them well, and don’t overcomplicate things. It’s a cooking style I can get behind, especially when it means spending less time sweating over the stove and more time sitting around the table with friends.
This recipe is exactly that kind of cooking. It’s relaxed, seasonal, and forgiving—the type of dish that doesn’t demand attention at the last minute. It can be prepared ahead, served at room temperature, shared and enjoyed while everyone lingers over a glass of wine, tells stories, and inevitably goes back for “just one more bite.” If you can boil pasta, you can make this dish.
Cherry tomatoes are ideal here because they hold their shape and deliver little bursts of sweet flavor. If you’re shopping at the farmers market, look for Sungold tomatoes or deep purple varieties, which tend to have a richer, more umami-forward flavor.
Ricotta salata is the perfect finishing cheese because it stays crumbly and adds a bright, salty bite. I usually find it at the Montecito Village Grocery, but feta or shaved Pecorino Romano make good substitutes.
For extra protein, fold in 2 (5-ounce) cans of high-quality tuna packed in olive oil, drained and gently flaked, after tossing the pasta with the tomatoes. The tuna melts beautifully into the warm pasta and turns this into an effortless summer dinner.
2 baskets (about 1 pound) cherry tomatoes, halved
3 cloves garlic, finely grated
½ cup extra-virgin olive oil
Juice and zest of 1 small lemon, reserving a little zest for finishing
2 generous handfuls basil leaves, torn (about 1 loosely packed cup)
2 handfuls baby arugula, torn (about 2 loosely packed cups)
4 ounces ricotta salata, crumbled or shaved (about 1 cup), or feta or shaved Pecorino Romano
1½ teaspoons kosher salt, plus more for the pasta water and to taste
½ teaspoon chile flakes, plus more for serving
Bring a large pot of generously salted water to a boil.
Meanwhile, combine the tomatoes, garlic, olive oil, lemon juice, lemon zest (reserving a little for finishing), 1½ teaspoons kosher salt, and ½ teaspoon chile flakes in a large serving bowl. Let the tomatoes sit while the pasta cooks. They’ll release their juices and create a bright, flavorful dressing.
Cook the pasta until al dente. Transfer the hot pasta directly to the tomato mixture, bringing along a few spoonfuls of the starchy pasta water. Toss well until the pasta is glossy and coated, allowing the warm pasta to absorb the tomato juices while the olive oil, lemon, and pasta water come together into a light sauce.
Just before serving, tear the basil with your hands and fold it into the pasta along with the arugula until just wilted. Finish with the ricotta salata, reserved lemon zest, a drizzle of olive oil if you’d like, and additional chile flakes to taste.
If you have the time, let the pasta sit for 15 to 20 minutes before serving. Like a great tomato salad, it only gets better as the tomatoes, olive oil, and pasta get acquainted.
Prepare the pasta up to one hour in advance and leave it at room temperature until serving. If you make it earlier in the day, store it in the refrigerator and bring it back to room temperature before serving. Give it a good toss, add a fresh drizzle of olive oil, and finish with the final garnish just before bringing it to the table.
