"Tomatoes do double duty in the summer's best pasta -- and it all comes together in the time it takes to set the table. Michael Ruhlman first read the bones of this recipe in a long-since-forgotten paperback cookbook in 1984. "I had never heard of fresh basil," he told me. "So I used dry and it was still pretty good." It's been a weeknight staple in his family ever since, and over the past thirty years, he's refined the technique -- now mounting the tomato water with butter to make a brightly flavored sauce that cli..."