Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.
Photograph by Ryan Dausch
Recipe courtesy of Food Network Magazine