From America's Test Kitchen Season 5: Quicker Pasta
When tomatoes are in season, there’s no better time to make a simple, fresh tomato sauce. We like the classic pairing of tomatoes and olives, so we set out to make an easy, not too watery, sauce with Mediterranean flavors.
Seeding the tomatoes rid them of excess moisture and prevented a watery sauce. Instead of peeling the tomato skins, we decided to leave them on so the chopped tomatoes would have some structural integrity and not disintegrate. By making a no-cook sauce—the other components were fresh mint, chopped kalamata olives, and feta—we were able to prepare it quickly while the drained pasta waited on the sidelines. The potent olives and feta added a bright zestiness to our pasta, and the mint amplified the sauce’s freshness.
Add the feta after the tomatoes have been tossed with the pasta to prevent the cheese from melting.