From Mom. This recipe is summer to me. We'd watch the tomato plants like hawks until we had enough ripe ones to make Pasta Cruda. It was always my job to go out and pick off the basil leaves (even when I go home now! I guess it's ceremonial.) It's kind of an art to figure out the perfect temperature at which to serve it--just warm enough to bring all the flavors together, but not hot enough to melt the cheese and turn the whole thing into a goopy mess. Not that the goopy mess doesn't taste good! I never bother to reheat the leftovers, it's just as good the day after as a cold salad.