Goat cheese, tomato and basil pasta
My basil plant holders are overflowing this July. Whip up this seriously delicious dinner with your fresh herbs — in only three steps!
Friday, July 15, 2011 - 16:06
1 lb. penne, gemelli or orechiette pasta
1 1/2 lbs. fresh garden tomatoes, diced
2 tsp. garlic, minced
1 tsp. crushed red pepper flakes
4 tbsp. extra-virgin olive oil
30-40 fresh basil leaves, torn into pieces
6 oz. soft goat cheese, crumbled
Salt and pepper to taste
1. Cook the pasta in salted water, according to the directions.
2. In the meantime, combine the tomatoes, olive oil, garlic, crushed red pepper flakes, salt and pepper in a bowl.
3. Just before the pasta is done cooking, add the goat cheese and basil to the bowl. Fold in the pasta until everything is combined.
If you love goat cheese, this recipe is wonderful because the warm pasta melts the cheese into a creamy sauce. Enjoy!
Photos: Jen Clinton