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Flavor | Roasted Tomato and Goat Cheese Pasta

July 24, 2012

While it may seem that way, Josh and I do not go out for dinner every night. In fact, it is usually only twice a week which is un-paradox in this city. There are two reasons for this. 1) We like to save (a little) money and 2) I like to cook!

Because of these, we somehow fell into this quirky tradition of Sunday dinners. And I absolutely love playing my Coldplay/Taylor Swift (seriously) Pandora mix in the kitchen cutting up whatever it is we want to indulge ourselves in that night. (The wine typically being the most important part.)

I do love to experiment in the kitchen, but last week I kept it “safe” and made a classic goat cheese pasta. Have you ever tried something like this? I found it on Pinterest (where else). It’s a close second to Mac and Cheese but probably a bit more gourmet? And the best part it – it makes even better leftovers!

Roasted Tomato and Goat Cheese Pasta
2 pounds of red and yellow cherry tomatoes
3 tablespoons of olive oil
2 teaspoons of kosher salt
1 pound of any pasta you would like (I use penne or fusilli)
6 ounces of fresh goat cheese
1 cup of fresh basil
Some salt and pepper

1. Preheat the oven to 250 degrees.
2. Cut the tomatoes and place on two large baking sheets lined with parchment paper. Drizzle with olive oil.
3. Roast the tomatoes until they are dry around the edges and still moist in the middle. (Depending on size, could be 1 to 2 hours.)
4. Crumble the goat cheese into large chunks and place in the fridge until pasta is ready.
5. Cook the pasta based on directions. When complete, remove 1 cup of the boiling water and reserve. Drain the pasta and return to pot.
6. Add the tomatoes, goat cheese, basil, reserved water, and a little more olive oil.
7. Toss/stir well and add a pinch of salt and pepper.
8. Serve warm and enjoy!

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