This recipe may be one of my absolute favorite go-to recipes when I don’t know what else to make. Every member of my family will eat it, company is ALWAYS impressed by it and to be blatantly honest, it’s so simple I feel a little guilty taking compliments for it.
I came across this recipe several years ago when a friend posted a picture of his dinner on Facebook. I asked for the recipe and his wife was kind enough to send it over. I made a few modifications to fit my own tastes and it soon became a staple in my diet. It’s tasty warm or cold (though I like it better warm) which makes it a great option for potlucks and picnics as well.
The other great thing about it is you can serve it as a side dish or a main meal. We had it just last weekend with grilled herb shrimp and porterhouse steaks off the grill, but I’ve also served it along side a nice big Italian salad with a glass of wine and been perfectly happy with my dinner.
Roasted Cherry Tomato Pasta with Goat Cheese
- 12 oz whole grain pasta
- 1 pint of cherry or grape tomatoes
- 1 handful of fresh basil
- 1 Small tub of crumbled goat cheese
- 15-20 olives (I prefer kalamata but give in to family pressure and use canned black)
- 1 T extra virgin olive oil
- 2-3 T of balsamic vinegar
- 1/2 t dried oregano (OR dried rosemary…I use whatever I have)
- salt and pepper to taste
Half tomatoes and place into a cassarole dish with oregano, olive oil, balsamic vinegar, salt and pepper. Roast, uncovered at 400 degrees for 12-15 minutes, or until tomatoes start to shrivel and juices are bubbling. While tomatoes are cooking, cook 12 oz of whole grain pasta according to directions. While everything is cooking, chop basil and olives and set aside with goat cheese.
When pasta is finished cooking, drain and place on serving platter. Top with contents of tomato, making sure you get any juices from the bottom of the pan. Top with olives, basil and then goat cheese.
Serve and enjoy!