In the Kitchen: Pasta with Fresh Tomatoes & Goat Cheese

Chef Joe Simone was here from Simone’s Restaurant to make Pasta with Fresh Tomatoes & Goat Cheese.


4 cups chopped fresh, local tomatoes
3 cloves garlic, peeled and thinnly sliced or chopped
1/4 cup loosely packed fresh Basil leaves
1/4 cup Extra Virgin Olive plus additional as needed
Generous pinch Kosher Salt to taste
1 pound Angel Hair Pasta I prefer DeCecco
4 ounces goat cheese, crumbled


A few hours before serving toss the chopped tomatoes with the slivers of garlic, the basil, and a very generous pinch of salt. Add 1/4 cup olive oil and toss to combine. Taste the juices for seasoning. Cover loosely and leave on your counter for 2-3 hours. Or you could make the evening before serving and store covered in your fridge.

When ready to serve bring a large pot of cold water to the boil. Meanwhile add the tomato mixture to a large skillet and bring to a bare simmer. Off the heat on the tomatoes until the pasta is added.

When the pasta water comes to the boil add a generous pinch of salt and then the pasta. Cook for about 2 minutes stirring often until the pasta is approaching al dente.
Reserve 1-2 cups of the pasta water and then drain. Add the pasta to the tomatoes in the skillet and simmer for 1-2 minutes until the pasta is cooked. Add some pasta water as necessary. Finally add the goat cheese and toss to combine. Taste for seasoning and serve hot or warm.

Comments are closed.