Pasta with Tomatoes and Goat Cheese

Ingredients

• 2 ¾ pounds cherry tomatoes
• 5 ounces soft mild goat cheese, crumbled
• ²/₃ cup Kalamata or other brine-cured black olives
• 1 pound gemelli or penne
• ¾ cup fresh basil leaves

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, bas...

View full recipe at Epicurious