In a large bowl, salt halved cherry tomatoes or coarsely chopped beefsteak tomatoes. Mix with olive oil, crushed garlic and whole basil sprigs, and let sit for as long as you can stand it: until your pasta’s ready, a couple of hours at room temperature or in the fridge overnight. Bring to room temperature.
Blanched and Raw Peas With Mozzarella
Boil your pasta according to package instructions. In the last few minutes of cooking, toss in thinly sliced snap peas and frozen or fresh shelled peas with the pasta. Meanwhile, in a large bowl, combine more raw, thinly sliced snap peas, salt, pepper, olive oil, cubes of room-temperature mozzarella and crushed Calabrian chile or red-pepper flakes. Garnish the finished dish with fresh herbs.
Corn and Smoked Paprika Butter
Grate corn on the large holes of a box grater into a large bowl. (You get kernels and a lot of starchy liquid this way.) Add pats of butter, salt and pepper, smoked paprika, lemon or lime zest, and chives or scallions. Add lemon or lime juice to taste.
Halve large, ripe tomatoes through their bellies and discard seeds and juice. Using the large holes of a box grater, grate the fruit into a large bowl until you reach the skin. (Discard the skin.) Add salt, butter and a little red wine or sherry vinegar.
Salami and Black Pepper
Combine thin slices of salami or another cured meat in olive oil, lemon zest, grated garlic and lots of coarsely ground black pepper. Add finely grated pecorino or Parmesan and lemon juice, and toss with the pasta as directed below.
One-Pot Pasta With Ricotta and Lemon
See related recipe.