Wednesday, June 10, 2009

Spicy Sacchettini with Olives, Arugula & Goat Cheese

Spicy Sacchettini with Oil-dried Olives, Arugula & Goat Cheese

Prep/cooking time: 15 minutes
Serves 2-4

12oz/350g sacchettini (this time stuffed with brie & roasted garlic)
6oz/170g soft goat cheese (I used Ran-Cher Acres – my favorite NS goat cheese) this time seasoned with cayenne pepper (it was a bit spicy, so you might want to try a tamer variety)
2-3 tbsp fresh oregano, chopped
Handful baby arugula, coarsely chopped
3 strips of pancetta, coarsely chopped
½ cup oil dried black olives, pitted and coarsely chopped

1. Cook the pasta in salted water as per package instructions (usually 2-3 minutes). Remove the pasta when al dente using a slotted spoon. Keep ½ cup or so of pasta water in case the “sauce” is not creamy enough.

2. While the water is boiling, fry up the pancetta until crispy. Remove from heat and set pan aside.

3. Place the goat cheese, arugula, oregano, olives and pancetta in a large pasta bowl while you wait for the pasta to cook. Once it’s al dente, add the sacchetti to the bowl, using the slotted spoon. Depending on how thick/thin you like your sauce, add some of the cooking water. I usually don’t find in necessary.

Taste for seasoning. If you are using a spicy cheese, you might need to temper it with plain goat cheese. If, on the other hand, it’s too mild, just add some red chili pepper flakes or freshly ground black pepper.

Serve with a simple salad and you’re done.

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