Pasta With Fresh Tomatoes and Goat Cheese

By Ali Slagle

Published August 8, 2022

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Rating
4(1,203)
Comments
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This pasta’s sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

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Ingredients

Yield:4 servings

  • Kosher salt

  • 2 pounds very ripe tomatoes, coarsely chopped

  • 1 teaspoon fresh thyme or oregano leaves

  • ½ teaspoon red-pepper flakes, plus more as needed

  • 2 ounces Parmesan cheese, coarsely grated, plus more as needed

  • 1 pound fusilli or another spiral pasta

  • 1 (4-ounce) log goat cheese, crumbled

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

94 grams carbs; 23 milligrams cholesterol; 592 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 6 grams fiber; 891 milligrams sodium; 27 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil.

  2. Step 2

    Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and ½ teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.

  3. Step 3

    Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain the pasta.

  4. Step 4

    To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

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Ratings

4 out of 5
1,203 user ratings
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Comments

Mike P

Another good version of this is with Brie and Basil.

Chris C

Really good summertime pasta option. Only change I made was to add 1/3 lb diced fried pancetta sprinkled on top before serving. With the pancetta it is was a tasty BLT pasta treat!

Sue

I do a version of this every summer. You can use any soft cheese - I use Boursin a lot, but brie works too. Basil, olive oil, garlic, garden fresh tomatoes. Nothing is better for summer.

Stephanie

Yum!

Ulfilas

Make sure you remove the seeds!

Amy D

I roasted some baby Bella mushrooms and onions with a dash of balsamic, salt and pepper and a couple gloves of garlic in a little olive oil oil and added to the tomato mixture before mixing in with the pasta. I also added a squeeze of lemon juice for some acid.

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