I like to eat the pasta hot with room-temperature sauce, but you could just as well serve it all cold. In that case, toss the tomatoes and pasta while still hot, then set them aside until you’re ready to serve them. Finish the pasta by tossing in the basil and bocconcini and serve. I can go on detailing recipes with minimal changes in the ingredient list or techniques, but what I want to leave with you is not only recipes but the understanding, and hence the liberty and confidence, to deviate from the recipe path and come up with a version of the plate that reflects your personal taste and local produce. When you reach this point, cooking is truly a joy.
Coarse Sea Salt: The melting of salt is a chemical reaction that draws the liquid from the tomatoes. The larger the salt crystal, the more liquid it will draw out. And that’s exactly what we want—more juice to use as sauce for our pasta.
