Pasta with tomato, basil and chevre sauce
This is one of our staple meals, very easy and quick to prepare, and yummy indeed. For those of you not in the know, chevre is goat's cheese. Last night we had this and substituted the goat's cheese with fetta that had been marinated in rosemary, cracked pepper, and a third ingredient I can't remember, maybe garlic? Anyway, it works very well also.
This recipe comes from an absolutely brilliant book called While the Pasta Cooks.
1 pound pasta, any shape
2 large ripe tomatoes (we tend to use 3 or 4, depends how much you like tomato)
1/4 cup extra-virgin olive oil
24 basil leaves, chopped
4 ounces fresh chevre, crumbled
2 cloves garlic, minced (again, we use about double this, love garlic)
salt and freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.
While the pasta cooks, remove and discard the stem ends from the tomatoes and chop the tomatoes into small dice. Toss the tomato in a serving bowl with the oil, basil, chevre, garlic, salt, and plenty of pepper.
Drain the pasta and toss it in the bowl with the sauce.