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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.
- This recipe was entered in the contest for Your Best Tomato Recipe
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