Cherry Tomato And Goat Cheese Pasta Recipes

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 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.

CHERRY TOMATO AND GOAT CHEESE PASTA

Steps:

• Cook pasta as directed on package, omitting salt; drain. Place in large bowl.
• Add remaining ingredients; mix lightly.

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 SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT

Steps:

• Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• Add the cherry tomatoes and heat till skins begin to pop.
• Stir in olives, basil and parsley.
• Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
• Salt and fresh ground pepper to taste.

CHERRY TOMATO AND GOAT CHEESE TART

Steps:

• Make the pie crust. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
• Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 350 degrees.
• Make the filling. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
• Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 375 degrees.
• While the tart is still warm, arrange the tomatoes, alternating the colors, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.