Pasta with Tomatoes and Goat Cheese Recipe

Pasta with Tomatoes and Goat Cheese Recipe

  • 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
  1. Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
  2. While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
  3. 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.
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