Creamy baked goat cheese with roasted tomatoes, basil, and a crunchy topping for an Italian-inspired main.
# Components:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Tomato Sauce
02 - 2 pints cherry tomatoes, halved
03 - 3 tbsp extra virgin olive oil
04 - 4 garlic cloves, finely chopped
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Goat Cheese Snowflake
08 - 8 oz fresh goat cheese log
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup panko breadcrumbs
11 - 1 tbsp olive oil
→ Finish
12 - 1/2 cup fresh basil leaves, torn
13 - 1/3 cup toasted pine nuts (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large ovenproof baking dish, combine halved cherry tomatoes, olive oil, chopped garlic, crushed red pepper flakes, sea salt, and black pepper; toss thoroughly to coat.
03 - Place the goat cheese log in the center of the tomato mixture. In a small bowl, combine grated Parmesan, panko breadcrumbs, and olive oil; sprinkle evenly over the goat cheese to create a snowflake pattern.
04 - Bake for 25 to 30 minutes until tomatoes are soft and blistered and the cheese develops a golden crust.
05 - Meanwhile, cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
06 - Remove the baking dish from the oven. Add the hot pasta and a splash of reserved pasta water to the dish; stir gently to create a creamy sauce, breaking up the goat cheese as you mix.
07 - Fold in torn basil leaves and toasted pine nuts if using. Adjust seasoning if necessary.
08 - Serve immediately, optionally garnished with extra basil leaves and a drizzle of olive oil.
