The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We’ve learned that it’s a good idea to taste your goat cheese before using it (or before buying it, if possible — one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Active time: 20 min Start to finish: 25 min
Makes 4 to 6 servings.
Cook pasta in a 6-quart pot ofboiling salted water until just tender, then drain.
While pasta is cooking, toss tomatoes with salt to taste ina 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.
• To prevent basil leaves fromdiscoloring, don’t tear them untiljust before pasta is done.
• For an especially vibrant presentation, use cherry tomatoes in a variety ofshapes and colors.