Pasta with Tomatoes, Basil and Goat Cheese
Cathy
Very simple, very fresh! This is best made during tomato season.
ingredients
- 1 1/2 pounds ripe tomatoes
- 5 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp dried red pepper flakes
- 3 Tbsp capers, minced
- Kosher salt
- 1 lb pasta
- 30-40 fresh basil leaves, julienned
- 1/2 lb goat cheese, cut into small olive sized pieces
- Fresh ground black pepper
directions
- 1
Bring a large pot of water to a boil; add plenty of kosher salt. It should taste like the sea. Cut tomato into thin, bite sized pieces. Place the tomatoes in a large serving bowl and add the olive oil, garlic, red pepper flakes and capers. Season with salt and pepper. Cook pasta until al dente.
- 2
Reserve 1 cup of pasta water; drain pasta then add to serving bowl. Toss pasta with tomatoes and cheese, adding a little pasta water as you go to make the sauce creamy as the cheese melts. Add the fresh basil at the last minute and toss. Serve immediately.
notes
I sometimes top this with sliced grilled chicken breast.
Source: Cathy Marlow
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