The cooling green tint of the sauce, its reserved, sensual sort of piquancy, make this a pasta good for high-summer lunch or supper after insalata di cantalupo (see page 22).

　　

Ingredients

serves 4

　　1 1/2 pounds firm-fleshed green tomatoes, coarsely chopped

　　1 small purple onion, peeled and coarsely chopped

　　1 cup torn fresh basil leaves

　　2 teaspoons fine sea salt

　　3/4 cup extra-virgin olive oil

　　4 fat cloves garlic, peeled, crushed, and finely minced

　　1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes

　　1 cup freshly made fine bread crumbs

　　12 ounces bucatini or other dried string pasta

　　Coarse sea salt

　　1/2 cup capers preserved under salt, rinsed and dried

　　Just-grated pecorino

　　

Step 1

In the bowl of a food processor fitted with a steel blade, pulse the tomatoes with the onion to a coarse puree. Turn the mixture out into a bowl, stirring in the basil and the salt. In a small saucepan, heat 1/2 cup of the oil and soften the garlic in it, taking care not to let it color. Remove from the flame, add the chile, and permit the chile to steep for a minute or two before pouring the warm oil into the tomato puree. Stir the sauce well and set aside.

　　

Step 2

Brown the bread crumbs in 1/4 cup of the oil. Cook the pasta to al dente in abundant, boiling, sea-salted water. Drain the pasta but leave it somewhat wet.

　　

Step 3

Return the pasta to its cooking pot and toss the pasta with the sauce, coating each strand. Add the capers and toss once again.

　　

Step 4

Turn the pasta out into a shallow bowl. Sprinkle with the browned bread crumbs and the pecorino.

　　A Taste of Southern Italy