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Spaghetti with Roasted Peppers, Plum Tomatoes, Goat Cheese and Fresh Basil

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Serve a little taste of the lingering summer―tomatoes, peppers and basil

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Ingredients

  • 2 tbsp (25 mL) olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 plum tomatoes, chopped
  • 1/2 tsp (2 mL) salt
  • 1/2 pkg (227 g) spaghetti or spaghettini
  • 2 roasted red peppers, preferably home-roasted, cut into thin strips
  • 1/3 cup (75 mL) black olives, pitted
  • 1/4 tsp (1 mL) hot chili flakes
  • One 130 g pkg creamy goat cheese, crumbled
  • 1/3 cup (75 mL) shredded basil
  • Salt to taste

Details

Servings 2

Preparation

Step 1

Bring a large pot of salted water to a boil. Meanwhile in a large wide saucepan, heat oil over medium heat. Add onion and sauté a couple of minutes. Then add garlic and sauté a minute or so. Add tomatoes and salt. Stir occasionally just until tomatoes start to break down, 3 to 5 minutes.

2. Add pasta to boiling water and cook according to package directions. Once tomatoes have broken down, stir in red peppers, olives and chili flakes. Drain pasta reserving about ¼ cup (50 mL) pasta water. Stir pasta into sauce along with goat cheese, basil and 2 tbsp (25 mL) pasta water to make a creamier sauce.

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