Simple Roasted Tomato Pasta With Basil And Goat Cheese Recipes

ROASTED TOMATO, BASIL, AND GOAT CHEESE PASTA

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 GOAT CHEESE PASTA

Steps:

• Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
• In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
• Stir in the garlic and cook for 30 seconds.
• Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
• Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.

SIMPLE ROASTED TOMATO PASTA WITH BASIL AND 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.

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.