Monday, January 28, 2013

Creamy Tomato Pasta

We are not big pasta eaters in this family, but when I do plan a pasta dish it is usually relatively simple, using very few ingredients.  This is one of our favorites.



Creamy Tomato Pasta

1 pound penne or spiral maccaroni
2 14 oz cans roasted diced tomatoes
1 Tbsp olive oil
2 cloves garlic; minced
1 tsp sugar
1 tsp dried basil or 1 Tbsp minced fresh basil
1/2 tsp salt
8 oz semi soft goat cheese; crumbled
1/2 cup grated peccorino romano

Cook pasta in salted boiling water according to al dente directions.  While pasta cooks, heat olive oil in a medium sauce pan until it begins to sizzle.  Add tomatoes, garlic, sugar, basil and salt and let simmer until pasta is ready.  Drain pasta and add to the sauce.  Add goat cheese and stir until combined and creamy.  Pour into a casserole pan and top with romano cheese.  Bake at 350 for about 15 minutes.



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