If you’ve seen my roasted tomato & shallot ravioli recipe, you know I get lots of cherry tomatoes from my garden. This cherry tomato pasta recipe is one of my favorite to make with them. It is SO quick and easy! In the time it takes you to boil water and cook pasta, it is ready to eat. Pair it with a salad and a rotisserie chicken for an easy weeknight meal.
Skip to detailed instructions with pictures.
Cherry Tomato & Goat Cheese Pasta
Ingredients
- 2 c. dried pasta (rotini, bucatini or similar)
- 2 c. (8 oz.) cherry tomatoes
- 2 oz. goat cheese
- 1/3 c. basil
- Salt & pepper to taste
- Balsamic vinegar
Directions
- Step 1 Bring salted water to a boil for pasta. Wash tomatoes and basil.
- Step 2 Cook pasta according to package directions. Reserve 1/4 c. pasta water before draining.
- Step 3 While the pasta cooks, slice tomatoes in half. Chop the basil. Put tomatoes, crumbled goat cheese and basil in a large serving bowl.
- Step 4 Drain pasta and add to bowl with tomatoes, goat cheese, and basil. Toss pasta & other ingredients. Add pasta water until sauce is the desired consistency. Add salt & pepper to taste.
- Step 5 Drizzle with balsamic vinegar. Serve warm.
Detailed Instructions
Step 1. Bring water to a boil for pasta & add salt to it. (See this advice from Bon Appetit on how much salt to use in pasta water – I tend toward the light end when adding salt since I often cook for people who are watching their sodium intake.) Wash tomatoes and basil.
Step 2. Cook pasta according to package directions. Reserve 1/4 c. pasta water before draining.
Step 3. While the pasta cooks, slice tomatoes in half. Chop the basil. Put tomatoes, crumbled goat cheese and basil in a large serving bowl.
Step 4. Drain pasta and add pasta to bowl with tomatoes, etc. The heat from the pasta will melt the goat cheese. Toss pasta & other ingredients. Add pasta water a little at a time until goat cheese sauce is the desired consistency. Add salt & pepper to taste.
Step 5. Drizzle with balsamic vinegar. Serve warm.
