Roasted Cherry Tomato Pasta with Goat Cheese

By KDCooks

Adaptation of Cooking Light Recipe

Ingredients

• 4 quarts water
• 1 tablespoon kosher salt
• 12 ounces uncooked "fresh" linguini pasta
• 2 pints cherry tomatoes (multi-colored if you can find them)
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped or torn fresh basil leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 2 cloves garlic
• 3/4 cup (3 ounces) crumbled semisoft goat cheese

Preparation

Step 1

1. Preheat oven to 375°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and pasta to boiling water; cook 2-5 minutes or until pasta is al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Return pasta to pan; set aside, and keep warm.

3. While pasta cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 375° for 10 minutes or until tomatoes are soft and lightly charred in places. During last few minutes of roasted, add garlic (do not burn)

4. Add tomatoes and any tomato juice to pasta in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until pasta mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.