The swinging daybed from Palu is one of this summer’s biggest luxuries and it leaves me wishing I had  a big, old fashioned, wrap around, covered porch.

Summer has been especially cool this year in Northern California. As I write this missive, I’m wearing my heavy robe and a blanket. We have been enjoying it, however. David and I play singles tennis three mornings a week in beautiful wooded courts. It’s neck and neck most games but occasionally he really whoops me and vice versa.

I’ve made so many vegetarian dishes with all the great California produce we get this time of year. But one in particular I want to share with my readers is my favorite, Pasta with Fresh Summer Tomatoes and Parmesan cheese. It’s incredibly simple but oh so delicious. My late husband Jim created this recipe.

Enjoy!

Pasta with Fresh Summer Tomatoes

1 box low glycemic pasta (I like Dreamfield’s)
7-8 large, vine ripened tomatoes
1/8 cup extra virgin olive oil
5 cloves minced fresh garlic
sea salt
fresh ground pepper
handful grated fresh, quality Parmesan
optional, sprig chopped fresh basil

Cook pasta according to package directions. Boil four to five cups of water and blanch the tomatoes for four minutes each. Remove the skins, quarter the tomatoes, scoop out the seeds and juices with your fingers, and coarsely chop.

Put olive oil in large skillet on medium heat with tomatoes and garlic and cook just long enough to get hot, about five minutes. Stir often.  Spoon tomatoes over pasta and season to taste. Top with Parmesan.