Pasta With Fresh Tomatoes and Goat Cheese

By Ali Slagle

Published Aug. 9, 2022

Pasta With Fresh Tomatoes and Goat Cheese
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Rating
4(1,193)
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
  • 2pounds very ripe tomatoes, coarsely chopped
  • 1teaspoon fresh thyme or oregano leaves
  • ½teaspoon red-pepper flakes, plus more as needed
  • 2ounces Parmesan cheese, coarsely grated, plus more as needed
  • 1pound fusilli or another spiral pasta
  • 1(4-ounce) log goat cheese, crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

592 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 27 grams protein; 891 milligrams sodium

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
1,193 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.

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.

Auntie Nutella

With some gorgeous tomatoes, I made this with fresh basil. It was delicious, and I will repeat. there was one zucchini in the garden so I grated it and tossed it into the pasta for a minute. just lovely.

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