The ingredients in the refrigerator last night led me to this simple and very tasty pasta recipe. Roasted tomatoes are wonderful and the goat cheese made it nice and creamy. Grace announced that this is now her favorite pasta.
Below is the recipe that I followed pretty much as is except I cooked the tomatoes at 300 degrees for about an hour and they were perfect. I also used a different kind of pasta and didn’t have too much basil yet so used a bit of parsley, basil and oregano from the garden.
Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese
Sara Moulton, Sara Moulton Cooks at Home
- 2 pounds red and yellow cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 pound penne
- 6 ounces fresh goat cheese
- 1 cup loosely packed fresh basil leaves, torn into pieces
- Additional kosher salt and freshly ground black pepper
Preheat the oven to 250 degrees F.
Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese,basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.
Bon Appetit; September, 2008
- 1 cup or more olive oil, divided
- 2 lbs. plum tomatoes, halved lengthwise, seeded
- 1 1/2 t. dried oregano
- 3/4 t. sugar
- 1 or 2 cloves of garlic, minced very finely
- 2 t. minced fresh parsley
- aged goat cheese
- 1 baguette, thinly sliced, toasted
Preheat oven to 250 degrees. Pour 1/2 cup oil in 9 x 13 glass dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 – 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature for 2 hours. Can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.
Serve with goat cheese and toasted baguette slices.
- 4 T. plus 2 t. bacon grease or olive oil
- 1 cup chopped onion
- ¾ t. salt; ½ t. pepper
- 8 oz. goat cheese, at room temperature
- 2 T. heavy cream
- ¼ t. ground nutmeg
- 1 10 oz. frozen chopped spinach, thawed
- ½ lb. bacon, cooked and finely chopped
- 36 white mushrooms, uniform in size, stems removed
Prehead oven to 350 degrees.
Heat the 2 t. ob bacon grease in a medium nonstick skillet over med. Heat. Add the onion and seaon with salt and pepper. Cook until onion is tender, 5-7 mins. Transfer to a medium bowl and let cool. When cool, add the goat cheese, cream, and nutmeg, and 1/8 t. of the pepper. Stir until well mixed.
Squeeze the spinach to remove all liquid. Add spinach to bacon and onion mixture. Refrigerate until ready to use.
Heat 2 more tablespoons of the bacon grease in a large nonstick skillet over medium heat. Add half of the mushrooms and seadon with ¼ t. salt and 1/8 t. pepper. Cook the mushrooms until brown and tender, about 4 minutes per side. Transfer to a paper towel lined baking sheet, top side up. Do same with remaining mushrooms.
To Assemble: Place 1 heaping t. of spinach filling in the center of the bottom of each mushroom. Bake until warm, 5 to 7 minutes; serve warm.
Makes 36 stuffed mushroom