Ditalini With Roasted Tomato Sauce And Goat Cheese Recipes

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DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE



Ditalini with Roasted Tomato Sauce and Goat Cheese image

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g

PASTA WITH TOMATOES AND GOAT CHEESE



Pasta with Tomatoes and Goat Cheese image

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Categories     Cheese     Dairy     Herb     Olive     Pasta     Tomato     Vegetable     Vegetarian     Dinner     Lunch     Goat Cheese     Basil     Summer     Noodle     Boil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

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

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.

DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE



Ditalini with Roasted Tomato Sauce and Goat Cheese image

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Provided by Chef John

Categories     Pasta Main Dishes

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g

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