Tomato Goat Cheese Pasta
A creamy, flavorful pasta made with fresh tomatoes, garlic, and goat cheese. Ready in 30 minutes, this dish is high in protein, fiber-rich, and packed with heart-healthy fats, making it a perfect quick weeknight dinner.
Equipment
- 1 large pot (for boiling pasta)
- 1 medium saucepan (for sauce)
- 1 Knife (for chopping vegetables)
- 1 cutting board
- 1 wooden spoon or spatula
Ingredients
- 8 ounces pasta any type you prefer
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic minced
- 1 14-ounce can crushed tomatoes
- ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon Italian seasoning
- 4 ounces goat cheese
- 1 small handful fresh basil thinly sliced
- Salt to taste
- Black pepper to taste
- Freshly grated parmesan cheese optional, for serving
Instructions
- Prepare the Pasta Water: Fill a large pot with enough water to allow the pasta to move freely. Add a generous pinch of salt, which seasons the pasta from within and enhances overall flavor. Bring the water to a rolling boil over high heat. Salting the water well ensures your pasta will taste perfectly seasoned.
- Cook the Pasta: Add the pasta to the boiling water and stir gently to prevent sticking. Cook according to the package directions, aiming for “al dente,” where the pasta is tender but still has a slight bite. While the pasta cooks, start preparing the sauce so both components finish at the same time.
- Sauté the Onion: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Once shimmering, add the chopped onion. Cook for 5–7 minutes, stirring occasionally, until the onion becomes soft, translucent, and lightly caramelized. This step develops natural sweetness and depth, forming a flavorful base for the sauce.
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as burnt garlic creates bitterness. The aroma should be rich and inviting, signaling a well-prepared sauce base.
- Incorporate Tomatoes and Seasonings: Pour the crushed tomatoes into the saucepan with the onions and garlic. Add the Italian seasoning and red pepper flakes, if using. Reduce the heat and let the sauce simmer gently for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Melt in the Goat Cheese: Gradually crumble in the goat cheese while stirring continuously. This creates a creamy, velvety sauce. Taste as you go, adding more cheese gradually to balance the tanginess. Avoid boiling after adding cheese, as this can cause separation.
- Add Fresh Basil: Thinly slice a small handful of fresh basil and stir it into the sauce. Let it wilt slightly in the heat, releasing its bright, herbaceous flavor, which complements the tangy goat cheese and sweet tomato base.
- Combine Pasta and Sauce: Drain the cooked pasta, reserving a small cup of pasta water. Add the pasta to the sauce and toss gently to coat each piece evenly. Use reserved pasta water to adjust consistency if the sauce is too thick.
- Season to Taste: Taste the pasta and sauce combination and add salt and black pepper as needed. Proper seasoning ensures a balanced dish with creamy, tangy, and subtly sweet flavors.
- Serve and Garnish: Divide the pasta into bowls or plates. Optionally, sprinkle with freshly grated parmesan cheese and garnish with extra basil leaves for visual appeal and a flavor boost. Serve immediately for the best texture and taste.
Notes
- Use good-quality goat cheese: A fresh, creamy goat cheese will melt smoothly into the sauce and provide a tangy richness without overpowering the tomatoes.
- Adjust cheese to taste: Goat cheese can be strong, so start with half the amount and gradually add more until you reach your preferred flavor.
- Don’t overcook the pasta: Cooking pasta al dente ensures it retains a pleasant texture and absorbs the sauce better.
- Preserve pasta water: Always reserve a small cup of pasta water to adjust sauce consistency if needed.
- Fresh herbs make a difference: Adding basil at the end brightens the dish and elevates its flavor profile.
