One-Pot Goat Cheese Pasta

• porcie: 4

Ingrediencie

Kosher salt

1 pound short pasta (I used rigatoni and it worked well, but the book said you could also use orecchiette, farfalle, or fusilli.)

6 tablespoons extra-virgin olive oil, divided, plus more for serving

5 garlic cloves, thinly sliced

4 cups halved cherry tomatoes, divided

1/2 cup chopped pitted green olives (I didn't use this the last time I made it and it was fine. but the book suggests Castelvetrano)

1 teaspoon fresh thyme leaves (I also didn't use this the last time and it was fine.)

1/2 teaspoon freshly ground black pepper

6 ounces goat cheese, broken up into small pieces (I used crumbles)

1/2 cup heavy cream

1/4 cup grated parmesan, plus more for serving

1 cup torn basil leaves

Crushed red pepper

Postup

Bring a large pot of salted water to a boil. Add the pasta and cook until 1 minute shy of al dente (following whatever instructions are on the pasta package). Drain the pasta, but reserve 1/2 cup of the pasta cooking water.

Heat 4 tablespoons of the oil in a pot over medium-high heat. Add the garlic and cook until golden (about 2 minutes). Stir in the olives, thyme, 1/2 teaspoon salt, black pepper, red pepper flakes and half of the tomatoes. Cook for 3-5 minutes, until the tomatoes just begin to soften.

Reduce the heat to low and stir in the goat cheese and cream, letting it melt into a sauce. Remove from the heat and stir in the drained pasta, remaining tomatoes, parmesan and the remaining 2 tablespoons of oil, tossing until evenly coated. If it looks try, add pasta cooking water one tablespoon at a time. Stir in the basil.

Poznámky

Use a really large pot. I would recommend cutting this recipe in half if it's just for one or two people.