准备

• Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.
• Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.

香蒜酱和生番茄是一种新鲜，明亮的组合。In a food processor, pulse 2 €cups loosely packed basil, 6€ Tbs. pine nuts, 1/4 cup extra-virgin olive oil, and 1/2 €tsp. fine sea salt until a paste forms. After pouring the hot oil over the tomatoes, mix in the pesto, and then toss with pasta.

Roasted eggplant adds rich, smoky flavor that’s balanced by the freshness of mint.刺1-1-1/4-lb。在几个地方茄子，然后在烧烤炉上烤制燃气炉燃烧器，或者在肉鸡下面烤直至变嫩，约25分钟。去除烧焦的皮肤，将茄子切成1/2英寸的骰子。用生番茄酱将面食扔后，加入茄子和1汤匙。切碎的新鲜薄荷并再次折腾。

A classic Neapolitan rendition includes diced mozzarella, ideally made from buffalo milk.Add 1 €lb. 1/4-inch-diced fresh mozzarella (3 €cups) after tossing the pasta with the raw tomato sauce. Toss again and cover the bowl for 30 €seconds to soften the cheese before serving. (It’s best to drain the pasta when it‘s just slightly underdone so it won’t overcook when you cover it.)

Roasted peppers provide sweetness.在烤架上，燃气炉燃烧器或肉鸡下面烤3个混合红色和黄色的辣椒，直到烧焦为止。将它们放入碗中，并用塑料盖住。至少静置5分钟，然后去皮，播种，然后将辣椒切成约1-1/2英寸长的狭窄条。用原始的番茄酱将面食扔后，加入辣椒和1-1/2茶匙。切碎的新鲜百里香。

Capers add a briny note.Add 3€ Tbs. nonpareil (small) capers to the raw tomatoes and herbs before pouring in the hot oil. Use capers preserved in salt if you can get them, but make sure to rinse all the salt away and then soak them in cold water for about 15 €minutes before using them.