Well, it’s officially over. Summer, that is.
Here in Portland, the End of Summer happened some 10 days ago, on our last sunny, 70+ day. The sunshine gifted to us mortals over the past four or five consecutive fortnights has been replaced by rain and gloomy petulance. It may be just me, but the collective psyche of the region seems to discard its misbegotten optimism (of course it would not last forever), as we dig in and shruggingly accept the miasma of despair that suffuses the ether for the next half year.
(Really, it’s not that bad. We just don’t want anyone else to move here).
On this autumn solstice, what better way to give summer a 21-gun salute by harvesting some of the bounties from your backyard garden? In Portland, the long days of summer sunshine (precipitated by many a spring shower) lends itself to excellent growing conditions for the DIY green thumb. You don’t even need to possess any considerable growing chops — I certainly don’t — in order to grow and harvest prolific herbs and vegetables.
Here’s a simple and delicious pasta dish using the fruits from my backyard — grape, teardrop and cherry tomatoes from the vine, and fresh basil.
Fusilli Bucati with Grape and Cherry Tomatoes, Capers, Olives and Basil
- 1/4 Pound Fusilli Bucati (or bucatini, radiatore, or another short, squiggly pasta – I like the Colavita brand )
- 1/2 Pound Grape, Teardrop and/or Cherry Tomatoes (I’m estimating the weight – around a couple dozen)
- 10 Basil Leaves
- 2 Minced cloves of garlic.
- 2 Tablespoons Capers
- 12 Pitted Kalamata Olives
- 1 Tablespoon Kosher Salt
- 1 Pinch Crush Red Pepper
- 3 Tablespoons Olive Oil
- Parmigiano Reggiano, Grana Padano or Pecorino Romano
In a large mixing bowl, combine tomatoes, capers, olives, garlic, salt, red pepper, and olive oil. Stack basil leaves and chiffonade, and add to tomato mixture. Using the back of a broad spoon (or a small paring knife), “smash” (or cut) at least 1/4 of your tomatoes to release the acidic juice. Marinate at room temperature for at least an half hour.
Start to boil pasta. Get the largest non-stick frying pan (or wok) you have, and heat over medium heat. Test pasta and make sure it’s a minute “underdone” — if it is barely edibly al dente you’re in good shape. Crank up the heat on your pan to high, and drain pasta.
Throw in the tomato mixture and sear over extremely high heat for 30 seconds. Add pasta, and fry for one minute, flipping and stirring constantly. The skins on the tomatoes should just start to blister from the high heat.
Plate, top with shaved cheese and fresh ground sea salt and pepper. Enjoy the last vestige of summer, and fill your Welbutrin prescription.