Cherry Tomato and Goat Cheese Pasta
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Georgeanne Brennan
total prep 435 calories/serving
This is a no-cook sauce for any type of pasta. To make it especially colorful, use both red and yellow cherry tomatoes.
- Cut the tomatoes in half and put them in the bottom of a pasta serving bowl. Cut the cheese into small pieces and add to the bowl, along with the pepper and the olive oil.
- Bring a pot of water to a boil over high heat. Add 1 teaspoon of the salt and the pasta. Stir several times, then reduce the heat to medium high and cook until the pasta is al dente, about 12 minutes or according to package directions.
- Add two tablespoons of the pasta water to the tomatoes and cheese, then drain the pasta well. Add the hot pasta to the bowl and turn to mix well. The cheese will melt into a sauce.
- Season with the remaining salt and the chopped basil. Garnish with the basil leaves and serve hot.