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
Ingredients
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8 ounces
pasta (anything goes)
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6 tablespoons
Olive oil
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1 or 2
cloove(s) garlic crushed
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1
small onion chopped finly
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1 to 2
large tomatoes (skinned and de-seeded) cubed
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1
handful of fresh basil leaves
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1 or2
mint levaes
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4 tablespoons
Parmesan grated
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8 to 10 ounces
Goat cheese crumbled
Directions
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Cook pasta according to the instructions on the box. Please don't overcook!
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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
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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.
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