On a humid summer night weeknight, there is nothing better than a fresh tomato and a glass of white wine.

Actually, wait. There is something better.

Tonight, I bought some nice beefsteak tomatoes from the supermarket and stuffed them with with as many things summer as I could pack into them. I served them uncooked with a salad for dinner, paired with a Sauvignon Blanc from New Zealand.

I use penne rigate for the pasta in this macaroni and cheese - the small tubes are perfect for absorbing the creamy cheeses in the sauce. The three cheeses used in this dish -- Parmagiano, fresh goat cheese, and Tallegio -- create the perfect consistency. For extra luxury, add a few drops of black truffle oil.