Pasta with Roasted Tomatoes, Olives and Goat Cheese

One Night ~ Two Dinners
My husband went crazy in the kitchen tonight!
He made a great dinner tonight and he prepared dinner for tomorrow as well.
I am extremely greatful!!


Pasta with Roasted Cherry Tomatoes, Olives and Goat Cheese

Ingredients
1 pint cherry tomatoes
1/2 cup pitted kalamata olives
4 large cloves garlic, unpeeled
2 tablespoons olive oil
2 teaspoons salt
1 9-ounce package fresh tagliatelle or fettuccine pasta
2 ounces soft goat cheese, at room temperature
1 cup fresh basil leaves, torn into small pieces
Salt and freshly ground pepper
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss the cherry tomatoes, olives, unpeeled garlic cloves and olive oil together on the baking sheet. Roast for 30 minutes, or until the tomatoes have begun to collapse and the garlic is tender when pierced with a knife.

While the vegetables are roasting, bring a large pot of water to a boil. When the vegetables are ready, add the salt and pasta to the water and cook until al dente (fresh pasta cooks quickly; check package instructions for correct cooking times). Drain pasta, reserving 1 cup of the cooking water.

When garlic is cool enough to handle, remove the papery skins. Toss the roasted vegetables, goat cheese, basil and pasta in a large serving bowl, adding enough of the reserved pasta water to create a sauce-like consistency. Season with salt and pepper and serve immediately.


This is a very nice recipe. Creamy, balanced flavors.