Pasta with Roasted Tomatoes and Goat Cheese

Every once in a while I feel the need to share something simple and delicious.  I think it was two years ago that my cousin-in-law Melinda’s Mother gave me a cookbook for Christmas.  It is called, “The three ingredient cookbook” written by Jenny White.  I have to admit that I didn’t open it for over a year.  (sorry Dorothy)  After all that time, I really forgot that I even had it.  I pulled it off my shelf in desperation one night hoping that it would hold the answer to my dinner problem.  The problem being that there was no dinner.  Lo and behold it did!  As a matter of fact it has a lot of great ideas.  Here is the recipe that I used.  I picked this one because I had a ton of tomatoes from my garden and I didn’t want them to go to waste.


    Pasta with Roasted Tomatoes and Goat Cheese


8 Large ripe tomatoes
Goat Cheese
There are your 3 ingredients……BUT this recipe is just screaming for some garlic!

Preheat oven to 375.  Place the tomatoes and garlic in a roasting pan and drizzle with olive oil.  Season well with salt and pepper.  Roast till soft and slightly charred.

Meanwhile, cook  your pasta.  Don’t forget to salt your water.

Slice up the cheese.  It will totally crumble but it doesn’t matter.

Roughly smash the roasted tomatoes.

Add pasta and gently stir in the cheese.



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