Ingredients
12 oz pasta (penne, rigatoni, or fusilli work well)
2 cups cherry or grape tomatoes, halved
4 oz goat cheese (chèvre), softened
3 tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup reserved pasta water
Fresh basil or parsley, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant.
Add tomatoes, salt, pepper, and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until tomatoes soften and release their juices.
Lower heat and stir in goat cheese, allowing it to melt into the tomatoes. Add reserved pasta water a little at a time to create a smooth, creamy sauce.
Add drained pasta to the skillet and toss until evenly coated.
Taste and adjust seasoning. Garnish with fresh herbs and serve warm.
Notes
Cooking Tips
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Use room-temperature goat cheese so it melts smoothly into the sauce.
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Don’t skip the pasta water—it helps emulsify the cheese and creates a silky texture.
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If the sauce thickens too much, add an extra splash of pasta water before serving.
Variations
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Add Protein: Stir in grilled chicken, shrimp, or crispy pancetta.
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Veggie Boost: Add spinach, zucchini, or roasted red peppers.
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Herb Swap: Try fresh thyme or oregano instead of basil.
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Extra Creamy: Mix in a tablespoon of cream or mascarpone for a richer sauce.
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Gluten-Free: Use your favorite gluten-free pasta with the same method.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g