Yield Makes 4 to 6 servings Number Of Ingredients 5 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.
Time 40m Number Of Ingredients 8 Steps:
Add the olive oil and smashed garlic to a small skillet over low heat. Let cook for 10-15 minutes, stirring the garlic every two to three minutes. Be sure to keep a close eye on it, making sure the garlic doesn’t burn. The end result should be lightly golden and toasted garlic. Remove from heat and let cool slightly. Spoon out the garlic and finely chop. Set aside. Meanwhile, add the grape tomatoes to a colander and cook fusilli according to package directions. Drain the fusilli over the tomatoes and let sit for a couple of minutes. In a large bowl, mix together the fusilli, tomatoes, goat cheese, basil, and infused olive oil. Season with salt to taste. Top with crispy garlic and Romano cheese. Devour.
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.
Time 17m Yield 6 Number Of Ingredients 10 Steps:
Combine the tomatoes, oil, garlic, parsley, 1 t. salt, and pepper in a large, nonreactive bowl (plastic is great) and stir to combine. Let sit at room temperature to allow the flavors to meld, for 30 minutes and up to 1 hour. Cook pasta according to package directions. Reserve ½ cup pasta cooking water before draining. Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and Parmesan, and toss until evenly combined. Top with fresh basil and more Parmesan. Serve immediately or at room temperature. Serves 4-6. Enjoy!
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.
Time 30m Number Of Ingredients 11 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.
Time 22m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Cook pasta in 6-quart pot of boiling water until tender. While pasta is cooking, toss tomatoes with salt and let juices exude. Toss hot pasta with goat cheese in large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, salt and pepper to taste; toss and combine. Note: To prevent basil from discoloring, don’t tear until just before pasta is done.
Time 30m Number Of Ingredients 9 Steps:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot. Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat. To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar. Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo. Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.
Time 13m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.). Drain the pasta, then put it in a small pot and add the remaining ingredients. Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through. Serve and enjoy!
