Pasta with Tomatoes and Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible one of the soft goat cheeses we tried seemed a bit too strong for this dish). Ingredients:
1 lb gemelli or penne |
2 3/4 lb cherry tomatoes, halved |
5 to 6 oz soft mild goat cheese, crumbled |
2/3 cup coarsely chopped kalamata or other brine-cured black olives |
3/4 cup torn fresh basil leaves |
Directions:
1. Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
2. While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
3. Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
4. Cooks' notes: To prevent basil leaves from discoloring, don't tear them until just before pasta is done.
5. For an especially vibrant presentation, use cherry tomatoes in a variety of shapes and colors.
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