Pasta with fresh Cherry Tomato Sauce and Goat Cheese

Sometimes wonderful recipes happen completely by accident. Last weekend I had the good fortune to come into a supply of gorgeous cherry tomatoes. One of my freelance computer clients had gotten a quantity of these tomatoes, too much for her to use, from a friend who grows them. She just happened to ask, really out of thing air, if I wanted any. Wanted any? Folks, I am too poor to buy fresh vegetables, yes, make me a repository for your garden surplus. Tomatoes are always good, but cherry tomatoes have got to be my very favorite of the tomato family. Tasty, pretty and easy to use (I usually only ever cut them in half), cherry tomatoes are always a boon to my kitchen.

I also happened to have a leftover supply of goat cheese from another recipe that I was anxious to find a use for. Perfect! I blogged recently about my roommate in Columbus who taught me how to cook great pasta dishes without following a recipe, and there was no doubt in my mind about taking the same approach here. With such a wonderfully fresh ingredient, simplicity would be key.

I started by sauteing some minced garlic, but I was distressed to recall that I’m out of onions. Diced white or yellow onions, that is. Luckily I had some green onions, so I chopped up the white parts (i.e. the most onion-y parts) and used those instead. Fair warning, this is a recipe without quantities… so one just has to eye-up what’s needed. I based my estimates on the amount of cherry tomatoes I had at hand.

PASTA WITH CHERRY TOMATO SAUCE & GOAT CHEESE

vegetable oil
minced garlic
onions, diced, or spring onions, chopped fine
cherry tomatoes
salt & pepper
paprika
pasta
goat cheese

Saute the garlic and onions in vegetable oil until softened in a medium-deep, non-stick skillet. Halve the cherry tomatoes and add to skillet. Season with salt, pepper and paprika (because everything is better with paprika). Cover and simmer on low. This will take some time. I like to cook my cherry tomatoes until they easily squish when pressed by my cooking spoon. They can be cooked longer to a saucier amalgam, if preferred.

When sauce is near ready, cook pasta according to package directions; al dente is preferred. Toss pasta with the cooked tomatoes, crumble goat cheese liberally on top. Serve and enjoy.

This dish really delighted me. Maybe I’ve been too heavily entrenched in spice-heavy curry cookery as of late, but this very straightforward mix of tomatoes and cheese hit me as unexpectedly delicious.
 

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