In my younger days, I used to go through a lot of effort to make perfect pasta sauces… long-simmering marinaras, or alfredos that were quietly and slowly heated to perfection. And while those are still worthy chores, in my harried existence now, I much prefer fast and fresh. Most of my pasta dishes now are of the ‘toss together’ variety – pick a few ingredients, boil the pasta, toss it all together.
And ingredients are in fact key. I know I am not alone in feeling the economic crunch these days. But I find if I ‘invest’ in a few really nice ingredients here and there, it goes a long way to making me feel like things aren’t quite so dire. For example, spending an extra £/$ or two on a lovely flavoured Dijon that I can then use to season my sauces and salads is for me a worthwhile expenditure. And as a condiment, it goes a lot further than splurging on a dinner out, or even a really choice cut of steak (Alas!).
So, with that! I popped in the lovely little deli on my street, and picked up some nice imported pasta (egg pappardale) and a little wedge of parmigiana to make with some things I already had: sun-dried tomatoes, capers, good olive oil… and everyone’s favourite: bacon! Oh, and spinach. You know, to be healthy.
Step 1: Cut up some bacon (I used 3 strips of back bacon) and cook in a non-stick skillet over medium-high until starting to brown.
Step 2: Toss a whole big bag of spinach in on top, cover, and wait a couple minutes for it to wilt.
Step 3: Uncover, stir, add a dash of olive oil, the tomatoes (and their oil!), a tablespoon or so of capers, stir... cover and remove from heat.
Meanwhile… boil the pasta of your choice – Al Dente, always!!
Pasta done? Toss in a nice big bowl (see top pic), drizzle with olive oil, top with the yummy mixture. TOSS! Add fresh grated parmigiana. TOSS! “Plate up”, top with a bit more cheese, then serve with a bottle of San Pellegrino, a vanilla scented candle, and two 19th century volumes of Dante!
Bon appétit!
Rowan
PS – I should say that you should obviously mix this one up however; not everyone likes capers (I love ’em!) and the tomatoes and bacon are perhaps salty enough. I’ve also been known to make this with baby roma or grape tomatoes, sliced in half and cooked in some olive oil and garlic with the capers tossed in at the end; then with slices of prosciutto torn up (not cooked) and tossed into the pasta.
Virtual Victualists 
Yummy nummy