Years ago, to celebrate summer tomatoes, The Washington Post held an annual contest called Top Tomato, where readers were invited to submit their best tomato recipes.

This recipe from Patrice Kehoe, with creamy tomato pasta and just the right amount of garlic flavor, earned her a spot among the finalists.

While browsing our recipe archives earlier this year, I came across it and left the browser tab open because it caught my eye. It reminded me of a recipe I’d made years ago out of “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins with Michael McLaughlin (Workman Publishing, $30).

If you’re not familiar with this cookbook, which was first published the year I was born, all you need to know is that the Silver Palate was a very popular shop specializing in prepared foods — aki

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