a caper here and a caper there

Capers are not the most beautiful things on earth, but they sure do pack a punch. I purchased a small bottle at the grocery store this week to add to my veggies and pasta. I “just said no” to meat this week, as I have not been in the mood lately and need a mini meat cleanse. I used to be so afraid of capers, but they are quite delicious. I have been sautéing them with tomatoes, mushrooms, and spinach each night and adding them to my pasta (along with a touch of parmesan and some crushed red pepper). Pasta of choice: Barilla Mezzi Rigatoni. I wanted the Mostaccioli because I think that name is super awesome, but didn’t want something that resembled Penne as much. Needless to say, my dinners have been light & delicious – perfect for this heat wave – and I thank the capers.