A one-pot, ten-minute wonder to help you use up all those juicy-as-hell end-of-summer tomatoes that are still hanging around. These are basically glorified Spaghetti-O's: small pasta swimming in saucy, glossy tomatoes, best eaten straight from the pot.

Grating your tomatoes is the quickest way to turn whole fruit into tomato sauce, and it means you won't need a cutting board for this recipe. Work directly over the pot on the large holes of a box grater and you'll likely never spend time dicing tomatoes again.

The magic of this recipe comes from a handful of ingredients that are likely already in your pantry — soy sauce, lemon zest, and butter. And a note on the herbs: if you can find shiso, it's a uniquely irreplaceable herb that I wish were more widely available in the States — specialty Japanese grocers and Asian markets are your best bet. Basil or mint work beautifully as a sub. I use orecchiette here because it's my all-time favorite small pasta shape, but pleaaaase use whatever you've got on hand. This is meant to be a low-lift, very unfussy little meal, so scrounge through that pantry. Shells would be very cute. Ditalini too.