Pasta With Tomatoes And Goat Cheese Recipes

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PASTA WITH TOMATOES AND GOAT CHEESE

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Categories     Cheese     Dairy     Herb     Olive     Pasta     Tomato     Vegetable     Vegetarian     Dinner     Lunch     Goat Cheese     Basil     Summer     Noodle     Boil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5



Pasta with Tomatoes and Goat Cheese image

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.

1 lb gemelli or penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves

BAKED GOAT CHEESE PASTA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11



Baked Goat Cheese Pasta image

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.

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7



Pasta With Fresh Tomatoes and Goat Cheese image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

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Top Asked Questions

How do you Cook Pasta with tomatoes and cheese?
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.
How do you cook tomato sauce with goat cheese?
The goat cheese makes the tomato sauce nice and creamy! 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.
What is the best way to make goat cheese pasta?
Update: I also have a Spinach Goat Cheese Pasta recipe now. This goat cheese pasta sauce is really easy to make. You start by making a tomato sauce base by sautéing the onions and garlic then adding the crushed tomatoes and other seasonings and simmering it for a bit. Stir in the goat cheese and fresh basil, and it's done.
How do you cook spaghetti with pecorino cheese and goat cheese?
Add the spaghetti, the reserved 1/2 cup of pasta cooking water and the 1/4 cup of pecorino to the skillet and toss over low heat until the pasta is coated with the sauce. Season with salt and pepper. Add the goat cheese and toss gently.

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