What? Pasta again?
I had wanted to try this recipe from Martha Rose Shulman for Penne with Heirloom Tomatoes, Basil, Green Beans and Feta for some time, but seeing as I didn't have Green Beans or Feta, I just used her guidelines for the tomato "marinade." Marshal Mike doesn't consider a meal a meal unless it has meat in it, so I sauteed up some bacon to throw in at the end. And I used goat cheese to make the dish creamy and cheesy. Overall, this pasta was satisfying and delicious!
Penne with Heirloom Tomatoes, Bacon and Goat Cheese
Serves 2, with leftovers
1 lb mini Heirloom tomatoes, chopped
2 tablespoons extra virgin olive oil
1 plump garlic clove, minced
Coarse salt and freshly ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons slivered basil
6 slices bacon, chopped
1/2 lb penne or fusilli (you can see I used both)
1/2 cup herbed goat cheese
1. Combine the tomatoes, olive oil, garlic, balsamic vinegar, basil, salt and pepper in a medium-sized bowl. Let sit for 30 minutes-1 hour.
2. Sauté bacon in a skillet over medium-high heat until crispy. Transfer with a slotted spoon to a paper towel-lined plate to drain.
3. Meanwhile, bring a large pot of generously salted water to a boil. Cook pasta until al dente. Drain, reserving some of the pasta water.
4. Return pasta to the pot and toss with the goat cheese. Once most of the goat cheese has melted from the heat of the pasta, add the tomato mixture and the bacon. (There should be enough liquid in the tomato mixture to make a sauce, but if not, add a little pasta water.) Taste for seasoning and serve.