I'm cheating a bit on this one, I know, opening a can of tomatoes from Costco instead of waiting for the organic goodness of fresh summer fruit. But good lord, this is delicious.
I couldn't wait.
This is one of those things we make a lot, without measuring and with constant variation. In fact, there is really only one rule:
Use more olive oil, salt, and bacon than you think you need. A lot more.
Mix the following into a large bowl (big enough for pasta too):
about 4 large tomatoes, chopped
2 avocados, chopped
a handful of basil leaves, roughly torn
a couple handfuls of arugula, roughly torn (or skip it)
a half a sweet onion, slivered ultra-thin (or thin slices of green onion)
2 pressed garlic cloves (or chopped green garlic or garlic scapes)
a couple good glugs olive oil
juice of half a lemon
Cook 1 pound pasta until al dente. While pasta is cooking, fry up some bacon. For this recipe, I avoid the bacon flipping altogether—I cut it up into strips with kitchen shears and then saute in a cast iron pan.
Drain pasta and mix with sauce. Toss and serve topped with bacon strips and crumbled blue cheese.
*Make-ahead note: This sauce is none the worse for wear after having sat on the counter all afternoon while you played in the sprinklers.