ROASTED GARLIC, GOAT CHEESE, AND TOMATO PASTA
Provided by Kit Graham
Yield 2
Number Of Ingredients 9
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
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 TOMATOES WITH GOAT CHEESE PASTA
Roasted Tomatoes With Goat Cheese Pasta , A simple Mediterranean Diet Pasta Recipe with vegan and vegetarian options.
Provided by Annie
Categories Dinner Main Course Mediterranean Diet Recipes
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 451 kcal, Carbohydrate 47 g, Protein 11 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 65 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g, ServingSize 1 serving
TOMATO & GOAT CHEESE CROSTATA
I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
- Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
- On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
ROASTED TOMATO AND GOAT CHEESE PASTA
Looking for a meal that is healthy, but also tastes like a gourmet restaurant? This Roasted Tomato and Goat Cheese Pasta is delicious and nutritious.
Provided by Courtney O'Dell
Categories Pasta
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 163 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE
Provided by Sara Moulton
Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE
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
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 FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
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- Preheat oven to 400 degrees F. Place tomatoes on a lined baking sheet, open side up. Lay out garlic between tomatoes. Drizzle olive oil over the top, then sprinkle salt and pepper. Using hands, toss to coat evenly, making sure that tomatoes are open side up. Place into preheated oven and bake for 25-30 minutes. Remove and set aside.
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