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Pasta with Tomatoes Goat Cheese




Source of Recipe


Charlotte Blackmer


Recipe Introduction


Charlotte, my dear, what would I do without your recipe brilliance? Notes are all CLB's.


Recipe Link: http://loveandcooking.blogspot.com/2005/07/summer-weeknight-special.html

List of Ingredients




For each serving (adjust to taste)

Equivalent of one extra-large tomato - sliced extra-thin or chopped
1-2 cloves garlic (or to taste), finely chopped or mooshed
2-3 ounces soft goat cheese
2-3 tablespoons good olive oil
1 teaspoon capers
Small (or large!) handful fresh basil leaves (they gotta be fresh for this)
2-4 oz dried pasta (original recipe was for spaghetti; I prefer farfalle, rotelle, and penne)
Salt and pepper


Recipe



Start water to boil for pasta. Take the goat cheese out of the fridge, if you haven't already. Slice or chop tomatoes (slices should be extra-thin) into a serving bowl, add the garlic, drizzle with the olive oil, salt and pepper, and toss. Allow this to marinate while the noodles cook.

Tear the basil leaves roughly or cut in chiffonade, depending on how much effort you want to put into it.

Just before the noodles finish, dot the tomatoes in the dish with about half the goat cheese (crumbled into usefully small bits).

Drain the pasta when done, add to the bowl, and immediately top with the rest of the goat cheese (also in small bits). Toss the pasta to melt the goat cheese on it. Add the basil and capers and toss to mix and serve it forth.


I will admit to craving it occasionally before real tomato season, in which case it's actually quite good with roasted Romas, but to me that's a second best. It does, however, satisfy some of those It's May But There Aren't Real Tomatoes Yet late-spring cravings.