Penne Delight

Posted by Theresa Eichers on

Ingredients

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

Preparation

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.

 

Cooks' notes:•To prevent basil leaves from discoloring, don't tear them until just before pasta is done.

 

For an especially vibrant presentation, use cherry tomatoes in a variety of shapes and colors

0 comments

Leave a comment