Pasta with Tomatoes and Goat Cheese

Pasta with Tomatoes and Goat Cheese
Photo by Quentin Bacon


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

View full recipe at Epicurious


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