This was very similar to the Pasta alla Puttanesca but it also included goat cheese which added a whole other layer of yumminess to it! The sauce is spicy but the cheese really helps mellow it out (but not too much that it's boring...)
This was a quick and easy dinner - great for busy weeknights!
1 cup chopped onion (superfood!)
1 tbsp. olive oil (superfood!)
1 tbsp. minced garlic (I just minced three cloves) - superfood!
1 (14-ounce) can tomatoes (superfood!)
1 tbsp. fresh oregano or 1 tsp. dried
Pinch of salt (1/4-1/2 tsp. is sufficient)
1/4 tsp. freshly ground black pepper
1 tsp. sugar
1/2 pound fusili, radiatore, or other short pasta
1/4 cup pitted and chopped black olives (I used kalamata)
1 tbsp. capers, drained
1/4 tsp. red pepper flakes
2 tbsp. chopped fresh parsley
2 1/2 ounces fresh goat cheese, crumbled (about 1/2 cup)
1. In a medium skillet, saute the onion in the olive oil until soft, 3-4 minutes. Add the garlic and saute until golden, 1-2 minutes.
2. Empty the can of tomatoes, including the juice, into a bowl. Crush them using your hands or the back of a spoon. Add the crushed tomatoes to the onion mixture. If you are using dried oregano, add it now. Add the salt, pepper, and sugar and simmer until the sauce is thick, about 15 minutes.
3. While the sauce simmers, cook the pasta.
4. Stir the olives, capers, red pepper flakes, parsley, and fresh oregano (if you're using fresh) into the sauce. Simmer another minute or so.
5. Drain the pasta and mix the sauce and pasta together. Add the goat cheese and serve.
Surprise! ;) This was from The Occasional Vegetarian from Karen Lee. I bought the April issue of "Vegetarian Times" yesterday so I'll be able to branch out a bit on my recipe sources! I also found an old computer CD (I've been spring cleaning this week!) that is full of vegetarian recipes... I'll have to dust that off and try some of those out, too!