Late August means a few things around Al Dente HQ. First and foremost, my birthday is August 25, and since I’m pretty self-involved, this is a bit of a big deal for me. School starts soon, and since the person to whom I am related to by marriage is a teacher, that’s a big deal as well. In terms of food, late August marks the first large harvest of plum tomatoes. Also known as Roma tomatoes, these are the fruit that finds itself crushed for Italian red sauces, chopped for pico de gallo, or frozen whole for later use. Mid to late August is the peak of summer growing, especially in the northeast. Summer produce is at its most abundant. Squashes, greens, and the aforementioned tomatoes are abundant. The blueberries are winding down while the apples are picking up.
In short, it’s a good time to eat veggies.
So, with a bunch of tomatoes, a handful of herbs and some good pasta, you are closing in on a great summertime pasta dinner that celebrates nature’s bounty without being too heavy on your stomach for a hot evening.
WHAT WORKED: I typically dislike capers, but the briny little buggers actually come in handy here. They add an extra salty and vinegary flavor to the dish that complements everything.
WHAT DIDN’T: This needs a little cheese of some sort. Feta might work. Chevre crumbles would be better.
EASE OF PREPARATION: Easy. If you can operate a knife and boil water, you’ll knock this one out to rightfield.
BEST FOR: A summer weeknight.
SERVE WITH: A light-bodied wine or beer and some sunshine.