Oh my friends, I've missed you so . . . and I'm not happy to let you know it's going to be a bit longer 'til I'm up and running again here on Semi-Sweet. This moving thing, plus a series of other unfortunate events, have thrown this blogger under the bus. I am pining for you though, rest assured. So much so that I wanted to share a little pasta ditty I threw together tonight, just to touch base with you all one more time before I jump off the diving board into the deep end - our actual move day is Tuesday.
So being that we're moving, I'm clearing the food decks as much as possible. We're only moving a mile from our current place, so we certainly can transfer stuff easily, but really, who wants to transport more food than she has to? And then there's that pesky (but fabulous) CSA share that just keeps on giving . . . every week the undertow of greens and veggies threatens to suck me down, but I'm keeping my head above water, yes I am.
Tonight I used up the delicious fresh tomatoes we got on Wednesday, along with a log of goat cheese I had in the fridge and some nice Parmiggiano-Reggiano cheese. You can alter the proportions of this to your liking, and if I'd had it, I'd have used whole wheat pasta for more flavor and nutrition.
Whatever you're doing or cooking this summer, enjoy yourself for me, will you? Moving's exciting, but not so much fun. I'm SO looking forward to cooking and blogging more in September . . . stick with me friends, the best is yet to come!
Cavatappi with Tomatoes, Goat Cheese and Spinach1 lb. cavatappi 2-3 large tomatoes, or several small tomatoes, diced 1/2 t. crushed garlic Extra-virgin olive oil to taste Kosher salt & freshly ground black pepper to taste 5 oz. of goat cheese, crumbled Dried Italian seasoning to taste 1/4 c. grated Parmiggiano-Reggiano cheese 5 oz. baby spinach
Cook pasta according to package directions. Meanwhile, combine all the other ingredients except for the spinach in a large bowl and stir to combine - you want this to look saucy - the goat cheese will become smooth and the liquid of the tomatoes will help this. Don't be afraid of using a couple good glugs of olive oil - it'll smooth out your sauce and add great flavor. Dump the spinach leaves on top of this mixture. Drain the pasta and while it's still piping hot (don't worry about extra moisture, it'll help make your sauce more spreadable), pour it over the spinach and sauce mixture. Stir to combine and to wilt the spinach leaves. Taste and adjust seasonings as necessary.
Serves 4-6, easily. Pass the crushed red pepper for the heat-seekers at your dinner table.