Pasta with Tomatoes, Kalamata Olives, and Goat Cheese. Try An Original Shells & Cheese Today! Then I added fresh garden basil and parsley, grown by me. Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta.
Add the olives and the goat cheese, stir and turn the heat off.
Add few leaves of fresh basil.
Bring a large pot of salted water to a boil, add pasta.
You can have Pasta with Tomatoes, Kalamata Olives, and Goat Cheese using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pasta with Tomatoes, Kalamata Olives, and Goat Cheese
- You need 2 Tbs of pine nuts.
- It's 2 Tbs of Extra Virgin Olive Oil.
- It's 1 clove of garlic, minced.
- It's 1/8 teaspoon of crushed red pepper flakes, or to taste.
- It's 1 can of Plum Tomatoes, Diced.
- It's 1/4 cup of kalamata olives, pitted, coarsely chopped.
- It's 4 ounces of spaghetti.
- It's 1 tbs of dried fresh basil.
- It's of About an inch of a small tube goat cheese.
In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside. For a weeknight when speed is key, whip up this one-pot pasta. It's inspired by Greek ingredients like whole cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano, and. Bring a large pan of salted water to the boil.
Pasta with Tomatoes, Kalamata Olives, and Goat Cheese step by step
- Directions Heat a large skillet over medium heat, add the pine nuts and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove and put on a plate to cool..
- Combine the oil, garlic, and red pepper in the skillet over medium heat until garlic is very fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes. Keep warm..
- Cook the Pasta.
- Crumble the Goat Cheese, add to the sauce and stir in..
- Add the olives and pine nuts and cook until heated through Serve..
Meanwhile, mix together the garlic, anchovy and olive oil into a paste. Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Add ΒΌ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender.
