This is a favorite weeknight supper during tomato season, which is simple to put together and very good. I would give this recipe six stars out of five, if I could.
It's an amazing, quick, easy pasta dish that packs plenty of flavor. Goat cheese and pine nuts go together well with the combination of the sweet tomatoes. A splash of balsamic vinegar offsets the tangy, creamy goat cheese perfectly. The recipe is a refreshingly light, simple, elegant dish and wonderful for spring and summer dinners.
The whole family will love it. Be sure to allow the pasta to cool slightly, as the goat cheese tastes best if it isn't completely melted. If you're not a goat cheese fan, replace with Greek feta cheese, which has fewer calories and still tastes good! I used my new favorite pasta, Marella (Trottofoni Pugliese pasta), but you can use your favorite to make the meal perfect. Instead of garlic cloves you can use caramelized garlic available at . You can also add sauteed veggies in with the garlic, such as peppers, snow peas, baby bella mushrooms and zucchini.
Happy cooking and eating!
- 1 lb your favorite pasta
- 1/4 cup pine nuts
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 onion, chopped
- 3 to 4 cloves of garlic, very finely chopped
- 1/4 cup low-sodium chicken broth
- 1-1/2 pints grape or cherry tomatoes, or 3 medium tomatoes quartered
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 1-1/2 cup crumbled goat cheese
Put a large pot of salted water on to boil for the pasta.
Heat about 2 teaspoons of the olive oil in a skillet over medium heat. Add the pine nuts and toss to coat with oil. Cook until they turn golden brown and release a toasted aroma. Watch the pine nuts carefilly or they will burn. Remove from pan and set aside.
Add the remaining olive oil to the skillet and add the onions. Cook until slightly softened, about 2 minutes, then add the garlic. Cook until garlic is soft and barely golden in color, 2 minutes longer. Add the chicken broth and tomatoes and continue cooking just long enough for the tomatoes to soften slightly. Stir in the balsamic vinegar and season to taste with salt and pepper.
Cook the pasta according to package directions and drain. Combine with the onion-tomato mixture and toss to combine well. Add the reserved pine nuts, and adjust the seasoning as needed. Set aside for 5-7 minutes to cool slightly. Add the crumbled goat cheese, toss gently and serve. Makes four servings. .