Pasta with Tomatoes and Goat Cheese

Pasta with Tomatoes and Goat Cheese

Info

Rating
Calories
605.0
Protein
25.0
Sodium
349.0
Fat
13.0

Description

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.

Tags

    Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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