Pasta is an evergreen comfort; it has no season. But during the dog days of summer, the last thing you want is to be sweating over a long-simmering pot of Bolognese. This no-cook cherry tomato sauce delivers bold flavor without the high heat. Salt and acid are all you need to break down and brighten up juicy cherry tomatoes, transforming them into puddles of flavor. Here, instead of simmering crushed red pepper flakes in oil (like many pasta recipes call for) we simply add Calabrian chile paste to the sauce sans heat for instant fully developed flavor. If you can’t find it, substitute 1 Tbsp. miso and a pinch of crushed red pepper flakes instead. Add some cheese, butter, and just enough residual heat from the cooked noodles and you’ll have a rich and clingy sauce that’s sweet, savory, and perfectly punchy. This sauce is also great over grilled shrimp, chicken, or any other protein your heart desires.
