Scallion, Cherry Tomato, and Chili Pepper Pasta Sauce

Cherry tomatoes have long been around, but it is only in the past decade that their quality has so improved that one is more likely to use them for their flavor than for their appearance. Cultivation under plastic canopies has lengthened their season in Italy, from early spring to fall, and although they are very expensive, we are happy to have them when other varieties of tomatoes, either for cooking or for salads, are not at their peak.

They must be quite ripe, and quite firm, oth