As soon as the weather gets warm and the first crop of local cherry tomatoes arrives at my farmers’ market, I put away my deep-sided saucepot—the one that I use for slowly simmered ragùs and thick marinaras—and pull out a shallow sauté pan. This pan, I’ve discovered, is the key to creating fresh and zesty summer sauces in a matter of minutes. No endless simmering is needed: just 20 minutes or so, until the tomatoes have collapsed into a thick and flavorful sauce.

虽然肉红色的罗马菜总是是长煮调味料的好选择，但樱桃番茄最适合这些快速烹饪的夏季调味料。实际上，这些西红柿是最美味，最方便的。它们的柔软酸度转化为充分的味道，它们的薄皮意味着您不需要像更涉及的番茄酱一样将它们剥落和剥皮。实际上，我喜欢皮肤增加成品菜肴的视觉和纹理吸引力的方式。较小，甜的葡萄番茄也可以工作，但是对于沙拉来说，它们确实更好 - 葡萄式西红柿的多汁不足，因此酱汁可能会更浓密，更腐烂且较少浓郁。

While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.

这些调味料不仅用于意大利面：它们可以在烤香肠，鱼片，猪排或鸡肉上午睡，也可以用一种用作自制披萨的馅料。请参阅本文随附的四个食谱，以获取建议的配对以及面食和奶酪选项。

A wide, shallow pan is essential to creating a fast summer sauce. I use a 10- or 11-inch skillet whose wide surface area and lack of depth allows the tomatoes to cook down quickly.