This recipe is a good example of the way I like to cook in Summer when the market is overflowing with fabulous produce. Everything except the condiments, the pasta and Pecorino came from the Greenmarket. <br /> <br />Every time I type the phrase “al dente” I am reminded of a hysterical letter that was posted in the window of a trattoria in the North End of Boston many years ago. The restaurant’s name was “Al Dente,” and someone had written to say how much they enjoyed their dinner. The funny part was that the sender had started his letter very businesslike: <br />Al Dente Restaurant <br />____ Salem Street <br />Boston, MA 02113 <br /> <br />Dear Al: <br />

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