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
Courtesy of Food Network Magazine
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