Simple Measure

It’s a nice warm day in Chicago, 80 degrees with just a little breeze to take the edge off things. So why do I feel like making a pasta dish when the day begs for a light green salad? I guess I just have to obey the gut, and the gut says go big.

With the exception of Jared’s Macaroni and Cheese, I haven’t eaten pasta in months. It’s kind of fallen out of my repertoire lately, and it’s high time to re-visit old territory.

Today I thought I would take a cue from my friend Simon, who often whips up meals for himself based on the contents of my pantry and fridge. He loves to make olive oil based pasta dishes, using whatever is on hand.

After a trip to the store, I brought home all of the essentials to make a true Simon dish: sun-dried tomato paste, capers, and goat cheese.

Toss in some fresh Italian parsley, olive oil, and cracked black pepper and I’ve got the perfect pasta dish for any type of weather.

Pasta with Capers and Sundried Tomatoes

8 oz whole wheat fusili

1/2 cup olive oil

2 cloves garlic, minced

1 Tbs capers, minced

1 1/2 Tbs sundried tomato paste

1 cup fresh parsley, minced

3 oz goat cheese, crumbled (I used Bucheron de Chevre)

Cracked black pepper to taste

1. Bring a large stockpot filled halfway with water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain and return to pot.

2. In a medium saucepan, warm the olive oil over low heat. Add the garlic and sauté for one minute. Add capers, sundried tomato paste and parsley, stirring to combine. Heat for two minutes.

3. Add the olive oil mixture to pasta and stir together. Add the chevre and black pepper.

Serves two.