Pasta with Tomato and Basil

By Juergen Hartl • August 21, 2009 • 0 Comments

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Author Notes: I have been making this recipe for quite some time. The original idea I think it came out of a magazine. For the Olive oil use a really good one. Garlic: do NOT use a garlic press. If you do not have goat cheese, Feta also tastes good, less creamy though. If there is ant tomatoes leftover, just add a little sugar, some Balsamic and you have a nice salad. A TIP: if the store bought tomatoes don't taste as sweet as homegrown, add a little sugar to the cut up tomatoes and let them sit a while. - Juergen Hartl

Serves about 3 to 4

8 ounces pasta (anything goes)
6 tablespoons Olive oil
1 or 2 cloove(s) garlic crushed
1 small onion chopped finly
1 to 2 large tomatoes (skinned and de-seeded) cubed
1 handful of fresh basil leaves
1 or2 mint levaes
4 tablespoons Parmesan grated
8 to 10 ounces Goat cheese crumbled

Cook pasta according to the instructions on the box. Please don't overcook!
While the pasta is cooking: Combine Tomatoes, onion, garlic, olive oil, and herbs in a bowl and let it sit for the aromas to melt
When Pasta is done toss it with the goat cheese, the cheese with get creamy and eventually melt. (Feta will not melt) Mix in the tomatoes and top with Parmesan.