Pasta With Tomatoes And Goat Cheese Food

PASTA WITH TOMATOES AND GOAT CHEESE

Steps:

• 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.

PASTA WITH GOAT CHEESE, TOMATOES, AND CRISPY GARLIC

Steps:

• Add the olive oil and smashed garlic to a small skillet over low heat.
• Let cook for 10-15 minutes, stirring the garlic every two to three minutes. Be sure to keep a close eye on it, making sure the garlic doesn't burn. The end result should be lightly golden and toasted garlic.
• Remove from heat and let cool slightly. Spoon out the garlic and finely chop. Set aside.
• Meanwhile, add the grape tomatoes to a colander and cook fusilli according to package directions.
• Drain the fusilli over the tomatoes and let sit for a couple of minutes.
• In a large bowl, mix together the fusilli, tomatoes, goat cheese, basil, and infused olive oil. Season with salt to taste.
• Top with crispy garlic and Romano cheese.
• Devour.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES

Steps:

• Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
• Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
• Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

PASTA WITH CREAMY GOAT CHEESE TOMATO SAUCE

Steps:

• Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.).
• Drain the pasta, then put it in a small pot and add the remaining ingredients.
• Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
• Serve and enjoy!

GOAT CHEESE AND SUN-DRIED TOMATO PASTA

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
• Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
• To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

PASTA WITH CHERRY-TOMATOES AND GOAT CHEESE

Steps:

• Cook pasta in 6-quart pot of boiling water until tender.
• While pasta is cooking, toss tomatoes with salt and let juices exude.
• Toss hot pasta with goat cheese in large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, salt and pepper to taste; toss and combine.
• Note: To prevent basil from discoloring, don't tear until just before pasta is done.