Spaghetti with Roasted Peppers, Plum Tomatoes, Goat Cheese and Fresh Basil
By á-3145
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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