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Pasta Sarah Jane

submitted by sarahjane on Jul-19-04
average rating: 3.5 (from 2 votes)
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

Fusilli, or some equivalent (1-2 cups per person)
Olive oil (1 tbsp per person)
Garlic (1 clove per person), mince
Very ripe medium sized tomatoes (2-4 per person), chopped
Soft, creamy goat cheese 
Fresh basil, shredded

1.  Boil pasta until al dente in plenty of salted water.  Drain and return to pot.
2. While pasta water is boiling, saute garlic in olive oil until just golden.
3. Add tomatoes.  Cook until they have softened and started to form a sauce.
4. Add goat cheese to pasta.  Stir to combine.
5. Add tomato sauce and shredded basil.  Stir to combine, and serve.

perrin, Oct-11-04 20:27:13:
Very easy, very good, hard to screw up. I use canned Muir Glen tomatoes in the winter and it still comes out well.
willandleah, Feb-2-05 20:24:07:
We eat this all the time. Like Perrin, I do it with canned Muir Glen tomatoes (or a box of chopped Pomi, the quick cook's friend) in the winter and it still tastes great. I also like to add some freshly grated Parm as I stir in the goat cheese, but that may be too much cheese for some (although not for anyone I know). Will and I could easily eat an entire pound of pasta this way, except that Lucy now demands her rightful share.

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