Creamy pasta with baked goat cheese, roasted tomatoes, basil, and a delicate crumble topping.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Tomato Sauce
02 - 2 pints cherry tomatoes, halved
03 - 3 tbsp extra virgin olive oil
04 - 4 garlic cloves, finely chopped
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Goat Cheese Snowflake
08 - 8 oz fresh goat cheese log
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup panko breadcrumbs
11 - 1 tbsp olive oil
→ Finish
12 - 1/2 cup fresh basil leaves, torn
13 - 1/3 cup toasted pine nuts (optional)
# Step-by-Step:
01 - Set the oven to 400°F and prepare for baking.
02 - In a large ovenproof baking dish, combine halved cherry tomatoes, olive oil, chopped garlic, crushed red pepper flakes, sea salt, and black pepper. Toss thoroughly to coat evenly.
03 - Place the goat cheese log in the center of the tomato mixture. In a small bowl, blend grated Parmesan, panko breadcrumbs, and olive oil; sprinkle this mixture over the goat cheese to create a snowflake pattern.
04 - Bake for 25 to 30 minutes until tomatoes are soft and blistered and the goat cheese is golden on top.
05 - While baking, bring salted water to a boil and cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain the pasta.
06 - Remove the baking dish from the oven, add the hot pasta and a splash of reserved pasta water. Stir gently to form a creamy sauce, breaking up the goat cheese as it mixes.
07 - Fold in torn basil leaves and toasted pine nuts if desired. Adjust seasoning to taste.
08 - Serve immediately, optionally garnished with extra fresh basil and a drizzle of olive oil.
