Ziti with Caper Currant Goat Cheese



Serving size

2 ounces pasta with sauce
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Ziti with Caper Currant Goat Cheese


2 tsp.. Capers
1/24 cup Dried currants
2 ounce Semisoft goat cheese
2 clove Garlic, raw (minced)
2 Tbsp. Sherry
1 small White onions (minced)
1/2 cup Sherry
1 medium Red bell peppers (diced)
1 Tbsp Fresh basil
1 small whole (2-2/5 inch dia) Tomatoes (peeled, seeded, chopped fine)
4 quart Water
4 ounce Whole Wheat Ziti (or gluten-free pasta)


Fold together the capers, currents and goat cheese and place in refrigerator.

Place the garlic in a medium non-stick skillet with 2 tablespoons of the sherry. Cook slowly over medium heat until the garlic begins to soften.

Add the onion and cook over low heat until translucent and the sherry evaporates. Do not allow the onions to brown.

Add the red peppers and 1/2 cup of the sherry. Cook very slowly until the pepper is soft. Puree the vegetables in a blender and then return to the pan adding the rest of the sherry. Keep warm over very low heat while the pasta cooks.

Chop the basil into the tomatoes.

Place the water in a large stock pot over high heat and bring to a boil. Cook the ziti in the boiling water until al denté.

Drain and divide the pasta into two bowls.

Place 1/2 of the pureed pepper sauce over the ziti in each bowl. Top with 1/2 of the goat cheese mixture in the center of each bowl. Top with the tomato mixture equally divided between the two bowls and serve immediately.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

When I first created this recipe I fell in love with the combination of the sweet currants and the tart, vinegary capers with the smooth creamy goat cheese. I must admit that I always felt it an odd combination and one of my chef friends laughed at me about it. I posted it to my website to amuse myself.

About 4 years later I was eating at Bob Kinkead’s Colvin Run Tavern and ordered the tuna carpaccio. It was served with, you guessed it, capers and currants. Wow! It was lovely and I felt less odd.

"Food is our common ground, a universal experience."

James Beard, Father of American Cuisine