Angel Hair Pasta w/ Goat Cheese & Cherry Tomatoes
Creamy goat cheese, sweet cherry tomatoes, garlic, olives and fresh basil are warmed by the heat of freshly cooked angel hair pasta. That’s all there is to this wonderful summer pasta recipe with no-cook sauce.
- 1 pint of cherry tomatoes, halved (if very large, cut them into quarters)
- ½ cup pitted kalamata olives, roughly chopped
- 2 tablespoons small capers
- 1 large clove of garlic, finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons good quality extra virgin olive oi
- Kosher Salt
- Freshly ground black pepper
- 8 ounces of angel hair pasta, capellini or thin spaghetti (the thinner the better)
- 5 ounces soft goat cheese at room temperature, from a log or crumbles
- ¾ cup slivered fresh basil leaves, divided
- Set a large pot of salted water on the stove to boil. While it comes to a boil, prepare the sauce ingredients.
- In a large serving bowl combine the tomatoes, olives, capers, garlic, lemon juice, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and half the basil. Toss well.
- Cook pasta al dente* which will take just a few minutes so watch carefully.
- Scoop out about a cup of the pasta cooking water just before you drain it.
- As soon as the pasta is tender but still has some bite, drain it in a colander. Then immediately add the hot pasta to the bowl with the tomato-goat cheese mixture. Using 2 large forks, toss the mixture until thoroughly combined. Thin with a little of the cooking water, if desired.
- Divide pasta among 4 bowls. Scoop any remaining sauce ingredients on top. Garnish with remaining basil. Serve hot with fresh cracked pepper on the side.