Pasta With Fresh Tomatoes and Goat Cheese
Published Aug. 9, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 2pounds very ripe tomatoes, coarsely chopped
- 1teaspoon fresh thyme or oregano leaves
- ½teaspoon red-pepper flakes, plus more as needed
- 2ounces Parmesan cheese, coarsely grated, plus more as needed
- 1pound fusilli or another spiral pasta
- 1(4-ounce) log goat cheese, crumbled
Nutritional analysis per serving (4 servings)
592 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 27 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil.
- Step 2
Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and ½ 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.
- Step 3
Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain the pasta.
- Step 4
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.
Private Notes
Comments
Another good version of this is with Brie and Basil.
Really good summertime pasta option. Only change I made was to add 1/3 lb diced fried pancetta sprinkled on top before serving. With the pancetta it is was a tasty BLT pasta treat!
I do a version of this every summer. You can use any soft cheese - I use Boursin a lot, but brie works too. Basil, olive oil, garlic, garden fresh tomatoes. Nothing is better for summer.
After reading the notes and realizing I wanted a slightly cooked sauce, I did the following: I sautéed a minced clove of garlic in olive oil and added chopped ripe tomatoes and thyme and then sautéed it over low heat for no more than five minutes. I set this aside after adding the Parmesan while I cooked the pasta. I made 1/2 the recipe of sauce with 5 1/2 ounces Campenelle to serve two. After adding the tomatoes to a bowl I stirred in the goat cheese, and then the pasta I finished with a couple tablespoons of chopped basil and some more red pepper flakes. I know it is not the same recipe which is for an uncooked sauce similar to a pasta salad, but it was just what I was looking for.
I've tried this recipe twice, hoping that the result would change. I used beautiful and ripe garden tomatoes, a great Italian fusilli and goat cheese and parmesan from my neighborhood cheese shop here in Paris. The result both times was so bland and barely edible. Could someone with a successful result let me know how it was achieved?
@Barbara Paris see my note above.
This is delicious! I added more thyme and some garlic powder but that just enhanced an already excellent recipe. And it really only took as long as it takes to boil pasta. I would highly recommend as a week night dinner.