Pasta With Goat Cheese Tomatoes And Crispy Garlic Recipes

ROASTED GARLIC, GOAT CHEESE, AND TOMATO PASTA

Steps:

• The first thing you need to do is put the garlic in the oven to roast. Slice the top of the garlic off, exposing the tops of the cloves of garlic. Then place the garlic on two layers of foil - sliced side facing down. Fold the foil up around the garlic. Then drizzle one tablespoon of olive oil over and seal up the foil around the garlic. Place in the oven at 350 degrees.
• Next prepare the tomatoes. Simply slice the cherry tomatoes in half and place them on a baking sheet. Drizzle the remaining oil oil over and generously sprinkle with salt and pepper. Roughly chop the basil and sprinkle it over before placing the tomatoes in the oven beside the garlic.
• Now you have about 20 minutes to hang out. I read Cooking Light.
• Ok, hangout time is over. Bring a pot of salted water to a boil.
• While you are waiting for the water to boil, start working on the roasted garlic goat cheese sauce. Remove the garlic from the oven and carefully unwrap it. Let it cool for a minute before extracting 4-5 cloves of garlic (or more if you really love garlic). The garlic should be very soft; use a fork to mash it.
• Melt the butter in a skillet over medium heat. Reduce to medium low heat, and let the butter slowly brown; this brings out more flavor. Once the butter has started to brown, add the garlic stirring it into the butter. Then add the goat cheese letting it melt. At this point the mixture will be a thick paste. Remove the tomatoes from the oven, and scoop any tomato liquid at the bottom of the pan into the skillet, thinning out the sauce. Taste the sauce and season with salt and pepper. Then stir the tomatoes into the sauce. Keep warm on low.
• By now the water should be boiling. Add the pasta to the water and cook according to the directions. Before draining the pasta, remove 1/4 cup of water from the pot.
• Drain the pasta, and stir the pasta water in the sauce. Add the pasta to the sauce, let simmer for 1 minute, and serve immediately.

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.

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.

INSTANT POT CREAMY GOAT CHEESE PASTA

Steps:

• Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
• Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
• To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.