Creamy Goat Cheese, Parmigiano and Grape Tomato Pasta Mista

 Goat Cheese, Parmigiano and Grape Tomato Pasta Mista

IG: @mangia.con.elena

We like to call this "Italian Mac n' Cheese." This pasta dish is incredibly simple and can be ready and on your table in less than 30 minutes! Definitely a go to dish in my house when I am craving pasta but have little time or energy. In addition, the smell of the garlic and tomatoes simmering definitely perk me up!

 

Goat cheese and grated parmigiano- reggiano are blended with the flavours of grape tomatoes simmered in garlic and olive oil to release its juices. Add a bit of pasta water to thicken the sauce and you have a creamy, flavourful and delicious bowl of pasta. 

When I have as assortment of half full pasta bags in my pantry, it is time to make "pasta mista," which means mixed pasta.  This one is farfalle and tortiligione.  When making this dish, choose a pasta shape with crevices or twists as it is the best vessel for this wonderful sauce. Trust me, you will be glad you did when you take a bite and there is an explosion of sauce  in your mouth. Flat noodles just won't have the same reaction. 

Don't pass on adding the pasta water as it is the glue that binds and an essential part of every good Italian cream sauce. 

As with all of my recipes and in keeping with the traditional Italian way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember it is important to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! Go easy on the salt until your final tasting. 

Remember to let your taste buds be your guide!

Take a look on my Instagram page in my highlights under "pasta" for a  step by step video!

Ingredients

• halved grape tomatoes (I used about 20)
• 3 cloves of thinly sliced garlic
• goat cheese- I used about 3/4 of a 300 gram package. 
• 1/2 cup or more of grated parmigiano (can substitute pecorino romano or do a combination of both)
• 450 g. package pasta

Optional Ingredients (tried and tested by me😉)

•  grilled chicken 
•  spinach, kale or broccoli (add to pasta water for 5 minutes before cooked)
• chick peas

    

Directions

1. Put on water to boil for the pasta
2. Meanwhile, pour a generous amount of olive oil in a deep skillet and allow to warm up (enough to cover entire bottom)
3. Add garlic and allow to gently cook. Turn heat to medium and be careful not to let garlic burn. Should just become soft and should only take a few minutes.
4. Add in halved grape tomatoes, a bit of salt and pepper.
5. Put lid on and simmer, allowing juices to release from the tomatoes. 
6. Cook pasta until a few minutes under al dente. It will continue to cook in the pan.
7. Using a spyder, scoop the pasta and add to pan. Stir to combine.
8. Add a half ladle of pasta water to start and keep stirring. Let simmer for a few minutes to finish cooking off the pasta.
9. Turn off the heat.
10. Crumble goat cheese and stir it in until all the pasta is coated. Then add the parmigiano. 
11. Taste test and adjust. You may need to add more pasta water or more cheese. Add more if you like!

A Mangia, 

Elena 💚