Roasted tomato and goats cheese pasta
Another weeknight pasta meal for fussy eaters and busy weeks!
Servings: 4
Ingredients
- 250 g angel hair pasta
- 500 g golden cherry tomatoes
- 1 garlic bulb halved
- 1 shallot peeled and halved
- 1 tbsp chilli oil optional
- 3 tbsp olive oil
- 50 g goats cheese +10g extra to serve
- 50 g pecorino romano grated
- fresh basil to serve
- chilli flakes to serve (optional)
- sea salt + black pepper
Instructions
- Preheat oven to 170 degrees C / 340 degrees F
- Place the tomatoes, garlic, shallot and chili oil into an oven proof dish. Season generously with salt and pepper and drizzle with olive oil. Bake for 1 hour.
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- Allow the garlic to slightly cool and then squeeze out the cloves. Place all ingredients from the baking time, along with its juices, and the goats cheese into a food processor and blend until smooth and well combined.
- In a fry pan on a low heat, combine the sauce and pasta. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly.
- Serve with freshly sliced basil, chili flakes and an extra sprinkling of goats cheese.
