PASTA WITH FRESH TOMATOES, HERBS AND GOAT CHEESE

SERVES 4 AS A MAIN DISH

When I decided to make this, I used a combination of ideas from some of my other quick and easy recipes using fresh tomatoes from my garden. A couple of them used mozzarella cheese, which I always have on hand, either in the refrigerator or freezer. Much to my dismay, I had forgotten to restock and I just didn’t have time to go to the store. But I did have some mild goat cheese and I figured that might work as a substitute. To my delight, the goat cheese melted and made the sauce somewhat creamy. We all loved it instantly. This makes a delicious light and healthy entrée, but could also be used a side pasta salad, or on a buffet, serving at least eight. Make this in summer when fresh local tomatoes are at their best.

INGREDIENTS

2 pounds fresh grape or cherry tomatoes, halved, or plum tomatoes, chopped

4 ounces mild goat cheese, crumbled

4 large cloves garlic, minced

3 tablespoons shredded fresh basil

2 tablespoons chopped fresh parsley

Salt and pepper to taste

1-1/2 tablespoons balsamic vinegar

1/2 cup olive oil

1 pound ridged penne, or similar pasta

2 tablespoons freshly grated Parmesan cheese, plus more for passing

In a large serving bowl, combine the tomatoes, goat cheese, garlic, basil, parsley, salt, pepper, vinegar and olive oil. Let stand 30-60 minutes at room temperature to macerate.

Meanwhile, cook the pasta according to package directions for al dente. Drain, and add to the tomatoes. Add 2 tablespoons of the Parmesan cheese. Toss well to combine. Serve immediately or let set to room temperature. Pass additional Parmesan cheese separately.

Note: Leftovers are good at room temperature, but are equally good reheated in the microwave until very warm.

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