Wednesday, January 18, 2012

Roasted Tomato and Goat Cheese Pasta

This is such a delicious pasta dish, especially if you are a goat cheese fan. I found this recipe here at one day when I was looking for something to make with some extra tomatoes I had. I used red Campari tomatoes and yellow cherry tomatoes.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese
Sara Moulton via
  • 2 pounds red and yellow cherry tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 pound penne -- I used fusilli
  • 6 ounces fresh goat cheese
  • 1 cup loosely packed fresh basil leaves, torn into pieces -- I was out of fresh basil so used a little dried to sprinkle on top
  • Additional kosher salt and freshly ground black pepper
Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt.

Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions.

Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot.

Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.


This is one of my new favorite pasta dishes. I can't wait to make it with fresh basil and garden fresh tomatoes. Even the kids liked this one and they are usually a little unsure about tomato dishes. One of the best parts is how easy this one is, all you have to do it start the tomatoes mid morning, and by lunch time you will be ready to make this dish.

I am sending this over to Alisha of Cook. Craft. Enjoy., who is hosting Presto Pasta Nights #247, thanks Ruth and Alisha!


Csilla said...

Love your recipe!! I'm a huge fan of goat cheese, as well as tomato so I will try it definitely!

Ruth Daniels said...

I love goat cheese and this combination of tomatoes & cheese has me drooling. Thanks for sharing with Presto Pasta Nights. Hope to see you back often.

k. said...

I was thinking of making pasta (from scratch) this weekend, and this sounds like the perfect thing to go with it.

Claire said...

This dish sounds so amazing, but I was curious if the dish would still work if you substituted the goat cheese for something else like mozzarella? I like to cook for my family and I'm always looking for something new, but my family isn't really into goat cheese.

Andrea at Nummy Kitchen said...

Claire -- thanks for the comment, I don't think that mozzarella would really work with this since the goat cheese forms the creamy sauce. Maybe you could use ricotta or feta, although the flavor might be a little less, since goat cheese is so strong?

Good luck :)

Related Posts with Thumbnails