Lunch & Dinner · Meatless · Uncategorized

Roasted Tomato Pasta with Goat Cheese

I had goat cheese I needed to use and after looking through lots of recipes, I opted to try this one from the nummy kitchen blog.  I tweaked it a bit, and it turned out delicious and was super easy.  I’ll definitely make again!


  • 1 pint grape tomatoes, halved
  • 3 TBS olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 pound penne or fusilli pasta
  • 1 cup fresh goat cheese, crumbled
  • 1 cup loosely packed fresh basil leaves, torn into pieces or 3 tsp dried basil
  • 1 tsp oregano
  • fresh ground pepper to taste


Preheat oven to 300.
Line a 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 TBS olive oil and sprinkle on the salt.
Roast until the tomatoes are dried around the edges but still moist, about 60-70 minutes.



Cook pasta according to package directions.  Before draining, remove about 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. IMG_4957


Add the roasted tomatoes, goat cheese, basil, oregano, reserved cooking liquid ( I only used about 2/3 c, use your judgment, you don’t want it too watery), and remaining 2 TBS olive oil. Toss well and season with fresh ground pepper. Serve warm. IMG_4962 IMG_4966 IMG_4968

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