I'm always on the lookout for tasty, quick recipes that reflect my cooking philosophy -- simplicity of ingredients and flavors. One book that would be a find for the cook who likes to shop for fresh, high-quality produce is Janet Fletcher's "Fresh From the Farmers' Market," now available in paperback.

The book has beautiful photographs. It was a challenge to pick just one recipe to try. I finally settled on Spaghettini With Red and Gold Cherry Tomatoes. Summer may be ending, but tomatoes are really at their height of flavor right now. You'll notice the recipe calls for varieties like Sweet 100 or Sungold. The important thing to remember is to select the sweetest, most full-flavored tomatoes you can find. It's fun to peruse the farmers market stalls, tasting the many varieties.

In today's recipe, the tomatoes are tossed with minced shallots and hot pepper flakes and sautéed in olive oil for a few minutes to bring out the pure tomato taste. The spaghettini is cooked until just al dente and then bathed in the lightly cooked tomatoes with a ribbon of shredded basil leaves thrown in.

As simple as it sounds, adding a good amount of salt to the boiling water for the pasta will prove to be a secret ingredient on how the pasta will taste. I have tried it without salt and there is no comparison, so don't be shy when throwing in the salt.

Serve this with a green salad with end-of-the-season sweet corn kernels, arugula and crumbled goat cheese. Dress the salad with a tangy mustard vinaigrette.