This is a simple, healthy dish to make, particularly if you use or make a pasta made from ancient Sicilian grains or Kamut. This is a quintessential summer dish as the sauce requires no cooking and evokes memories of gazpacho (the cold tomato soup from Spain). I learned this dish from Angelo , the chef at Planeta’s Forestiera estate in Menfi. If you find the flavour of garlic overpowering, then eliminate it in the beginning and then add a bruised whole clove of garlic with the tomato puree and let sit for 2 hours. Discard before using.