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5 Questions with Nick DiMartino

5 Questions with Nick DiMartino

A life-long Washingtonian, our new CFO, Nick DiMartino, joined us this summer to oversee the Center's financial health. He and his wife, Janie, have two high-school-aged sons, plus a black lab named Yogi. 

What drew you to work in Proton Therapy?

Having spent several years in the private sector, I was looking for an opportunity to lend my skills to an organization that makes a difference in people's lives. I attended a Thursday patient graduation ceremony and immediately knew this was a mission I could get behind. I am deeply humbled and honored to be supporting the entire team at SCCA Proton Therapy Center in making our courageous patients well.

What do you like best about what you do?

I love collaborating with a team and problem-solving. Finding solutions to financial challenges or seeking changes in our processes to further the mission is gratifying work. The team here at SCCA Proton Therapy Center is passionate about their work, and I have already enjoyed the camaraderie of these great people.

Can you share a good joke or a recipe?

Knock Knock

Who's there?

Tank

Tank Who?

You're Welcome.

I can see my sons (ages 18 & 15) rolling their eyes at that one, especially since I am a big fan of manners.

And a favorite recipe:

I got this recipe from one of my favorite local priests, Father Dick Basso. Father Basso was one of the most joyful people I have ever known. He gave his heart and soul to the less fortunate and shared his warmth, and love of Italian cooking, freely. 

Buon Appetito!

Puttanesca Sauce:

(Makes approximately 3 cups)

Ingredients:

2 Tbsp Extra Virgin Olive Oil

4 finely chopped garlic cloves

12 anchovies, oil-packed and drained

1/2 Tsp red pepper flakes

1 can (28 oz.) diced tomatoes

1/2 cup Kalamata olives, pitted, sliced in half lengthwise

3 Tbsp capers, drained

Freshly ground pepper to taste

1. Add the olive oil to a heavy saucepan over medium heat. Add the garlic, anchovies, and red pepper flakes and heat, stirring often, until the anchovies dissolve, approximately 3 minutes.

2. Add the tomatoes with their juice, olives, and capers along with a couple of dashes of fresh pepper. Turn the heat to medium-high and bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust seasoning.

 3. Toss together with your favorite pasta or add to a marinara base to give it a kick of flavor.

What do you like to do for fun?

At the top of the list is spending time with my wife and two boys. We love to do outdoor activities: biking, skiing, hiking or simply taking a walk.  My sons and I have been taking long bike rides over the 520 bridge and up around Lake Washington.  I am also a passionate sports fan – the Washington Huskies is my Number One team. Go Dawgs! Of course, I am a big fan of all the Seattle sports teams, although the Mariners are making it very difficult! And then there's watching my kids compete in anything, which is always fun.

Tell us something surprising about you:

I summited Mount Rainier last year! I went with a UW physician, and one of the best memories is catching sight of the full strawberry moon on the way up. At first, I thought it was the sun! I trained for six months, but I think anyone should at least hike partway up Rainier.