In Season: Stretch Out the Tail End of Tomato Season

Instead of just four seasons, I'm proposing we have five.

Here goes: The tail end of summer should be a season all on its own, at least here in the Pacific Northwest. The days are sunny and mild, and can even get warm, but by evening the temperatures cool to what we refer to as "good sleeping weather," requiring replacing summer's light blanket on the bed with a cozy comforter. Here in the Willamette Valley this season can last well into October some years, extending the harvest before winter truly arrives with the first frost shriveling leaves and covering the garden with a glinting coat of silver.

This year I've managed to roast almost 100 pounds of my beloved Astiana tomatoes, ladled into around 27 quart bags that are now safely resting in our little freezer for braises, sauces, tarts and soups to (hopefully) last us through the winter. In the meantime, I'm buying as many of the last heirlooms from the farmers' market as I can to shove thick, juicy slices between Dave's mayonnaise-slicked sourdough for lunch, slicing up colorful platters to have with grilled fish and meats, and sautéeing others into fresh tomato sauces with pasta.

An easy pasta dish I love to make any time I can get fresh cherry tomatoes is so simple the sauce only has three main ingredients and comes together in—I kid you not—30 minutes or less.

Pasta with Cherry Tomatoes, Anchovies and Garlic

Adapted from the New York Times

3 Tbsp. extra virgin olive oil
10 med. garlic cloves, peeled and roughly chopped
Pinch of cayenne (optional)
1 tin anchovy fillets in oil
1 pt. halved cherry tomatoes (approx. 2 c., any color)
1 lb. dried pasta
Grated parmesan

Bring a large pot of water to a boil and salt it.

Heat olive oil in a medium skillet over medium heat. Add garlic and cayenne (if using) and sauté briefly. Add anchovies with their oil—they can spit hot oil, so pull off heat if needed. Cook, stirring occasionally, for about a minute, until anchovies melt, then add tomatoes. Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes. Add salt to taste.

While sauce is simmering, cook pasta until just tender but not noodle-y. When it is done, drain it. Pour sauce over pasta and serve with parmesan alongside.