Pasta with Tomatoes and Goat Cheese
- ¾ cup fresh basil leaves
- 2 ¾ pounds cherry tomatoes
- 2/3 cup Kalamata or other brine-cured black olives
- 5 ounces soft mild goat cheese, crumbled
- 1 pound gemelli or penne
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...