Loving the Farmer’s Market in Lower Mills every Thursday- particularly because the deer had a field day with my own garden this year so my own tomatoes and greens are sparse.

One of my all time favorite summer dishes comes from my grandmother’s sister-my Aunt Nellie (Anella)-her husband Sal (who was Sicilian) had the most amazing garden every summer. I would go to visit with my grandparents and would stuff myself with pickling cukes right off the vine-they were gorgeous! Aunt Nellie used to make the most mouth watering ‘pomodoro fresco’-I was always hopeful that she happened to make it on the occasions I came around with my grandparents!

Her dish is one of my childhood faves and I make it only in the summer when fresh tomatoes are available right out of the garden. It’s so uncomplicated yet so delicious!

Anella’s Pomodoro Fresco

~1 lb thin liguini

~5 good sized well ripened tomatoes

~4-5 cloves of garlic – run through a garlic press (on a cutting board, add ~ 1 teaspoon of kosher salt and macerate with the side of your chef’s knife)

~1/2 cup freshly chopped parsley

~1/2 cup of extra virgin olive oil

~salt and pepper to taste

Bring a medium pot of water to boil. Take your tomatoes and with a paring knife, core out the stem end. On the opposite end, cut a small X with your knife. Gently immerse the tomatoes in the boiling water for about a minute or two to loosen the skin. Remove the tomatoes and immerse in a bowl of ice water.

One by one, take your tomato and remove the skin (this should be easy). Cut the tomato in half, and remove the seeds and gel tissue. On a cutting board, dice the tomatoes into ¼ inch pieces, and throw in a bowl. When all the tomatoes are done, add the garlic, evoo, parsley and salt and pepper. Season to taste with the salt and pepper. Give a good mix and let the mixture stand a room temp for ½ hr to an hour for the flavors to develop. Boil your liguini al dente, drain and add to the sauce. Toss well, add grated Parmesan and eat immediately. Buon Appetito!