Macaroni from the Island of Ischia

Tomatoes from the island of Ischia are born of a dry climate and raised in the salty air of island—the ideal ambience for tomatoes with incomparable flavor. Try this recipe with local, garden-ripened tomatoes at the peak of the season, when their flavor impact will be greatest. Dip them in boiling water for 10 to 12 seconds, then lift the skin off with a sharp knife. This dish is usually served at room temperature or a little warmer, not piping hot from the stove. Maccheroni, or macaroni, is a long, thin pasta that looks like spaghetti but has a hole in it. If you can't find maccheroni, by all means use spaghetti instead.