Recipe 30 Pasta with Tomatoes and Goats Cheese Recipe review

I was really craving pasta and wanted to try something different. With a chunk of goats cheese to use up I found this recipe on my epicurious app which looked tasty. I am a sucker for a recipe with good photos, so often filter out the ones that don't have them on the app! It came out really tasty, and surprisingly I don't think I have ever had olives with pasta and it was great. Not having to make a sauce makes the recipe simple and easy.

      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
Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
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.
This is definitely a recipe I would make again, and I think it would be nice to add other veggies as well such as peas or broccoli. 


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