Pasta with Tomatoes and Goat Cheese

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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). MAKES 4 to 6 SERVINGS. SOURCE: Gourmet | September 2000
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
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.

Tianna Jordan

Member since Aug 2009

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