Tagliatelle with Cherry Tomatoes and Goat Cheese
Roasting cherry tomatoes in a hot oven caramelizes them and deepens their sweet flavor. In this easy summer pasta, the juicy tomatoes are tossed with fresh tagliatelle and goat cheese, which melts to form a creamy sauce. Fresh basil and grated Parmesan add the finishing touch.
Ingredients:
- 2 pints (1 1/2 lb./750 g) cherry tomatoes
- 8 garlic cloves, smashed
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) fresh tagliatelle
- 6 oz. (185 g) goat cheese, crumbled
- 1/2 cup (1/2 oz./15 g) loosely packed fresh basil leaves, thinly sliced
- Grated Parmesan cheese for serving
Directions:
Preheat an oven to 400°F (200°C).
Spread the cherry tomatoes and garlic on a baking sheet in a single layer. Drizzle with the olive oil and season with salt and pepper. Roast until the tomatoes burst and are slightly charred, 20 to 25 minutes. Transfer the tomatoes and garlic to a large cast-iron pot off the heat.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente, 4 to 6 minutes. Drain the pasta well, reserving 1 cup (8 fl. oz./250 ml) of the pasta cooking water.
Add the pasta to the pot with the tomatoes, then add the goat cheese and reserved pasta cooking water. Place over medium heat and cook, tossing occasionally, until the cheese is melted and coats the pasta, about 3 minutes.
Divide the pasta among 4 bowls and sprinkle with the basil and Parmesan. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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