A Match Made in Heaven: Tomato Goat Cheese Pasta

To put it simply:  I think CH might have married me because of this dish!  He is one happy man when I make this as it combines two of his favourite things:  goat cheese and pasta!

This recipe is absolutely simple to prepare, but tastes as though you’ve spent hours preparing it.  Even though tomatoes aren’t in season, there is something about this recipe that highlights the tomatoes to their true glory (it goes without saying that the better the tomatoes, the better the sauce, but I prepared this last night and it was just as delicious as always!).

I’ve served this several times for company and they’ve all raved about it.  It goes beautifully with a nice piece of grilled salmon and a side salad, or simply on it’s own for a quick weeknight meal.

I almost didn’t get to post this recipe today!  You see, I set aside a portion to photograph in daylight, but by the time I’d gone back into the kitchen, CH had put it on his plate and was headed back to the table!  Luckily, I got to photograph it and share it with you, and CH got it for lunch!

Enjoy!

Tomato Goat Cheese Pasta

Yield:  4 Servings
Prep Time:  5 minutes
Cook Time:  30 minutes

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 3 garlic cloves, grated or finely sliced
• 500 grams of fresh grape tomatoes, sliced in half*
• 1/4 cup chicken stock (or water)
• salt and pepper, to taste
• 3 tbsp soft goat cheese + 1 tbsp to serve
• 150 grams of dry pasta, spaghetti or bow-tie
• 3 tbsp of pasta water
• 2 tbsp of fresh basil (optional)

* You can also use roma, vine-rippened or whatever tomatoes you choose, but be sure to place all of the juices in the pan when you chop them!

Directions:

In a large deep saucepan, heat olive oil over medium heat.  Add onions and cook until soft and translucent (about 5 minutes).

Once onions are cooked, add in grated garlic and sauté until fragrant (about 1 minute).

Add the chopped tomatoes to the saucepan and cook over medium heat, stirring frequently, for 15 minutes.  Add in the chicken stock and continue to cook for an additional 10 minutes.  While the tomatoes are cooking, and using the back of a wooden spoon, breakdown the tomatoes.

Prepare the pasta according to the directions on the box.  Once cooked, drain pasta, reserving 3 tbsp of water.

After 25 minutes, add the goat cheese to the tomato mixture and stir until combined.  Season with salt and pepper.

Place pasta and reserved water in the saucepan with the tomato mixture and stir to combine!

Serve immediately and garnish with fresh basil and remaining goat cheese.

Enjoy!

JBean Original Recipe