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Ed Robertson’s million-dollar pasta
If you’re ever at a Barenaked Ladies concert and the band launches into ”If I Had a Million Dollars,” duck for cover. Without fail, the Toronto-based band, including singer-musician ED ROBERTSON, is nailed with macaroni-and-cheese boxes when the song comes to the line, ”We wouldn’t have to eat Kraft Dinner ....” Offstage, Robertson’s 17-month-old daughter, Hannah, is the KD fan, while he’d rather dig into one of his own pasta concoctions. ”I love to cook,” he enthuses, ”but my wife Natalie doesn’t like it because I always make pasta!” When it is his turn to cook, Pan-Fried Putanesca is usual- ly on the menu. The beauty of the pasta recipe, according to the 26-year-old musician, is that you can use almost anything in the kitchen. ”As long as you’re not overriding all your flavors, you can make an interesting meal very quickly.” Robertson recalls a Grade 10 assignment where he and a buddy decided to get a little too interesting with a chili dish they were making for French class. ”We were putting in rose petals, pickles, peanut butter – we threw in everything we could find so we could demonstrate our vast vocabulary,” he says, laughing. ”It was just the most horrid-tasting thing ever.” – EILEEN MORRISON |
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Cook pasta as per directions on package. Using a frying pan, lightly saute onions, garlic, peppers, and capers in olive oil. Add tomatoes, bringing heat to high for two minutes. Add coooked pasta and pan fry for four minutes, allowing the sauce to stick to the pasta. Add fresh ground pepper and parmesan to taste. Serves four.
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