Angry Penne with Tomatoes and Spicy Goat Cheese

Pairs Well With

Serves 4-6


1-1/2 pounds ripe tomatoes, peeled (optional), halved and seeded

5 tablespoons extra virgin olive oil

2 cloves garlic, very finely minced

3 tablespoons salted capers, rinsed and chopped

Kosher or sea salt

1 pound dried penne or spaghetti

Fresh basil leaves

1 jar (6.2 oz) Laura Chenel’s Spicy Cabecou


Cut the tomato halves into thin wedges. Put them in a large serving bowl with the olive oil, garlic, capers and salt to taste. Stir to blend.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before the pasta is ready, tear the basil into small pieces and add to the tomatoes. Drain the cabecou, reserving the oil for another use, and crumble the cheese coarsely into the bowl.

Drain the pasta and immediately add it to the bowl. Toss, taste for salt and serve.

By Janet Fletcher adapted from her cookbook Pasta Harvest. Reach her at or subscribe to Planet Cheese