I tend to pass on the pasta during the summer — it’s just too heavy and warming, both in the kitchen and at the table. But this particular dish, best served at room temperature I think, makes even that pot of boiling water worthwhile. The quick-pickled shallots and onions are the key ingredients here!

Wine Pairing: a crisp Pinot Grigio, preferably Italian

Recipe: Summer Pasta with Tomatoes, Capers & Quick Pickled Onions
Serves 4-6

4 tablespoons extra-virgin olive oil
1 clove garlic, whole
6 ounces canned peeled tomatoes
1 tablespoon chopped fresh oregano
1 dried red chili pepper, minced
20 brine-packed capers, lightly crushed
2 shallots
1 cippolini onion
white wine vinegar
3 oil-packed anchovies
1 pound dried whole wheat fettucini

Mince shallots and cippolini onion, place in a small cup and add just enough white wine vinegar to cover. Set aside.

Bring a large pot of water to a boil.

Place the oil and garlic clove in a large skillet over medium-low heat until garlic is lightly browned. Remove the garlic and discard.

Add the tomatoes, oregano and chili pepper to the oil and cook over low heat for 15 minutes, crushing tomatoes with a wooden spoon and stirring occasionally.

Meanwhile, salt the boiling water, add the pasta and cook according to package directions.

Drain the vinegar off the minced shallots/onion and add to skillet, along with capers and anchovies. Stir and mash anchovies. Cover and cook over low heat for 5 minutes.

Add pasta to the skillet, along with a couple of spoonfuls of the pasta water; toss well to combine. Serve hot or at room temperature.