Tomato Goat Cheese Pasta Sauce
A simple and delicious tomato and goat cheese pasta sauce. The goat cheese adds a tangy and creamy element to the sauce.
Servings 2 people
Calories 358kcal
Ingredients
- 8 ounces uncooked penne pasta
- 4 ounces goat cheese or to taste
- 1 14 ounce can crushed tomatoes
- 1 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon Italian seasoning
- 1 small handful fresh basil sliced thin
- Salt & pepper to taste
- freshly grated parmesan cheese For serving: optional
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Reserve a cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat and cook the onion for 4-5 minutes until softened.
- Add the garlic and cook for a further 30 seconds.
- Add the can of tomatoes, Italian herbs and red pepper flakes (if using), bring to a simmer then lower the heat slightly and simmer for 10 minutes, until slightly reduced. Season with salt and pepper to taste.
- Lower the heat and add the goat cheese, breaking it up with your hands. Let it melt into the sauce then mix through.
- Add the fresh basil and then add the cooked pasta, a splash of pasta water and toss well.
- Serve with freshly grated parmesan if you wish.
Notes
- The recipe serves two but you can easily double it.
- I like to undercook pasta by a minute so it can bubble away in the sauce for a minute or two and still be perfectly al dente.
- Always reserve some pasta water! I like to pull the pasta out of the water with a spider strainer or slotted spoon so the water is left behind to use.
- Any leftover pasta will keep in the fridge for 2 - 3 days.