Pasta with Tomatoes and Goat Cheese

By DenaK

Ingredients

• 1 lb gemelli or penne
• 2 3/4 lb cherry tomatoes, halved
• 5 to 6 oz soft mild goat cheese, crumbled
• 2/3 cup coarsely chopped Kalamata or other brine-cured black olives
• 3/4 cup torn fresh basil leaves

Preparation

Step 1

Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.

While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.

Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

Cooks' notes:
•To prevent basil leaves from discoloring, don't tear them until just before pasta is done.

•For an especially vibrant presentation, use cherry tomatoes in a variety of shapes and colors.