Pasta With Heirloom Tomatoes Goat Cheese And Basil Recipes

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SIMPLE ROASTED TOMATO PASTA WITH BASIL AND GOAT CHEESE



Simple Roasted Tomato Pasta with Basil and Goat Cheese image

Ditch the boxed macaroni and cheese and make this roasted tomato, basil, and goat cheese pasta topped with balsamic for a weeknight dinner rescue.

Provided by Taylor Kadlec

Categories     Main

Yield 4 servings

Number Of Ingredients 10

1 cup balsamic vinegar
1 tablespoon sugar
10 ounces (approximately) angel hair pasta, or whatever your favorite pasta is
2 cups grape or cherry tomatoes
1 tablespoon olive oil
4 tablespoons balsamic vinegar
2 cloves garlic
½ teaspoon salt
2 tablespoons chopped basil
⅓ cup crumbled goat cheese

Steps:

  • First, start your balsamic reduction by combining balsamic vinegar and sugar in small pot over medium low heat.
  • Let cook until reduced for 20-25 minutes. It will be thickened and syrupy when finished.
  • Meanwhile, preheat oven to 425 degrees F.
  • Bring pot of water to boiling and cook pasta according to package.
  • While water is heating up and oven is preheating, combine tomatos, olive oil, 2 tablespoons balsamic vinegar, garlic, and salt. Toss to combine.
  • Place on baking sheet (I lined mine with aluminum foil), and roast in preheated oven for 12-15 minutes, until tomatoes start to soften and break down.
  • Once tomatoes and pasta are cooked, toss them together, along with the remaining 2 tablespoons of balsamic vinegar and basil.
  • Add goat cheese and toss gently.
  • Finish off with balsamic reduction drizzle.

TOMATO AND BASIL PASTA



Tomato and Basil Pasta image

Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

Steps:

  • Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

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