Roasted Garlic Goat Cheese And Tomato Pasta 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.

ROASTED TOMATO AND GOAT CHEESE PASTA

Steps:

• Preheat the oven to 400F and line a rimmed baking sheet with parchment paper or aluminum foil.
• Add the tomatoes, 1 tablespoon olive oil, 1 minced garlic clove, and minced thyme to the baking sheet. Season with salt and pepper to taste. Toss to combine.
• Bake the tomatoes for 15-18 minutes, or just until they begin to burst.
• While the tomatoes roast, cook the pasta to al dente in salted boiling water according to the time on the package. When the pasta is al dente, remove ⅓ cup of the starchy pasta water and then drain the remaining water and set the pasta aside.
• In a large skillet set over medium heat, add the remaining tablespoon of olive oil and the remaining minced clove of garlic. Cook for 1-2 minutes, or just until the garlic is fragrant.
• Add the butter, lemon juice, and red pepper flakes. Once the butter has melted, add the reserved pasta water and stir to combine. Cook for 2-3 minutes, or until the sauce has thickened slightly.
• Add the pasta to the sauce and toss to combine. Season with salt and pepper to taste.
• Add the tomatoes on top of the pasta and crumble over the goat cheese. Garnish with fresh basil and enjoy.
• Store any leftover pasta in an airtight container in the fridge for up to three days.

ROASTED TOMATOES WITH GOAT CHEESE PASTA

Steps:

• Start by roasting the tomatoes. Preheat your oven to 400 and prep a rimmed baking sheet with foil. Toss the tomatoes in bowl with one tablespoon of olive oil and a teaspoon of minced garlic (one clove). Add seasonings to this as desired. Transfer the tossed ingredients to the baking sheet and evenly distribute the tomatoes. Bake for 18 minutes or until the tomatoes begin to burst, stopping to stir the tomatoes after 10 minutes.
• Meanwhile, cook the pasta to al dente according to the instructions on the package. Reserve ⅓ cup of the cooked pasta water for later use.Once the pasta has cooked you can transfer it to a large pasta serving bowl.
• To make the sauce, in a large skillet over medium heat, sauté the remaining garlic (one clove minced) in the remaining olive oil until fragrant (about two minutes). Add the remaining oil or butter along with the lemon juice, pasta water, and optional seasonings. Cook the ingredients, stirring as needed, until the sauce has thickened (about three minutes).
• Transfer the cooked sauce to the pasta serving dish and toss the pasta in it. Then top this with the roasted tomatoes. Serve the pasta with the crumbled cheese or topping of your choice.

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.