LINGUINE WITH MANCHEGO CHEESE AND FRIED CAPERS

"Nothing is simpler or more delicious than a bowl of linguine tossed with grated cheese, black pepper and a little pasta cooking water to moisten everything. Manchego is a Spanish sheep's milk cheese that has a texture akin to really good Cheddar and a rich, nutty flavor. A garnish of crisp fried capers finishes this dish."

2 tablespoons extra-virgin olive oil
1/4 cup drained capers, blotted very dry on paper towels
Salt
1 pound linguine, uncooked
4 ounces Manchego cheese (see above), very finely grated (about 1 1/2 cups)
1/2 teaspoon coarsely ground black pepper

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

Heat the oil in a small skillet over medium-high heat until shimmering. Add the capers and cook, stirring occasionally, until they darken and become crisp, about 2 minutes.

With a spoon, transfer the fried capers to a plate lined with a paper towel. Set the capers aside.

Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta, letting the water pass into a bowl large enough to hold the pasta. Once the hot water has warmed the bowl (this will take just 15 seconds), drain the water and add the pasta to the warmed bowl.

Add 1 1/4 cups of the cheese, the pepper and 1/2 cup of the cooking water to the bowl and toss to combine, adding more cooking water if the pasta looks dry.

Divide the pasta among individual bowls. Sprinkle each portion with 1 tablespoon of the remaining cheese and 1/4 of the fried capers and serve.

Servings: 4 as a main course
Source: A Year in a Vegetarian Kitchen by Jack Bishop