Every pasta shape is lovable, if only it finds the right sauce. But deep down inside, we know whom we love best. For me it’s bucatini. Bucatini is what spaghetti would be if it had a gym membership, and the will to pump iron until it got the girl. I’d slurp up a bowl of bucatini slicked with WD40 just to experiences its chewy satisfactions. While bucatini is no match for sauces that require crampons and carabiners to hold them in place, ending up with leftover sauce in the bottom of the bowl hardly seems like the end of the world. (Pass the bread, please.) No fear of that this week. New England tomatoes are gasping their last, with only a few red diehards and lots of green wannnabees still about. Together they make a great sauce that tastes of the season. Bucatini with Red and Green Tomatoes is the pasta to eat at the gate of fall. Blink, and even the green tomatoes will be gone.