Daily Recipe - Goat Cheese, Avocado and Slow Roasted Tomatoes Pasta

by Divine Domesticity on March 29th, 2008

Goat Cheese, Avocado and Slow Roasted Tomatoes Pasta
4-6 servings

2 pounds red and yellow cherry tomatoes (I used a small, sweet tomato and it worked perfectly)
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound penne
6 ounces fresh goat cheese
1 avocado, diced
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper

1. Preheat the oven to 250 degrees F.

2. Line 2 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 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

3. Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

4. Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, avocado, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Adapted from a recipe in Sara Moulton Cooks at Home


Rhiannon said...

Oh Yay! I have been waiting for this recipe ever since you posted the photo on Flickr! I think I may make this tonight!

Barbara said...

That looks so good! All of my favorite ingredients. I'm going to make this.