This was a standby of Adriana Lotti, who was head of staff at the academic program my father directed for a number of years in Rome. It requires first-rate tomatoes and is wonderful when the weather is hot. 1 pound ripe plum tomatoes, blanched, peeled, seeded and chopped (in the winter you can used drained canned tomatoes) 2 tablespoons salted or pickled capers, rinsed 5 leaves coarsely torn basil (or to taste) Olive oil (about a quarter cup, or to taste) Salt and pepper to taste. 1 pound penne or other short pasta, cooked until al dente in lightly salted water, drained, and cooled by running cold water over the colander. Combine the ingredients, check seasoning, and chill. This is, as you have no doubt noted, extremely simple. Feel free to modify it, for example by adding pitted black olives as well. Another option, which would make it into a full meal (specially if served with a green
