Pasta with Fresh No-Cook Tomato Sauce
- 1 pound cherry or grape tomatoes, halved or quartered if large
- 1/4 cup olive oil
- 2 medium garlic cloves, minced
- 2 tablespoons finely chopped Italian parsley leaves
- 1 tablespoon finely chopped oregano leaves
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried short pasta, such as penne, gemelli, or fusilli
- 5 ounces chèvre (fresh goat cheese), at room temperature (about 3/4 cup)
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving
- This recipe is vegetarian
- Produce
- Cherry or grape tomatoes (1 pound)
- Italian parsley, leaves (2 tablespoons)
- Oregano, leaves (1 tablespoon)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves, medium (2)
- Kosher salt (1 teaspoon)
- Olive oil (1/4 cup)
- Pasta & Grains
- Short pasta, dried (1 pound)
- Dairy
- 4 cup freshly grated parmesan cheese (about 1 ounce) (1)
- Chevre (5 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 16, 2012 (6 months ago).
233 people saved this recipe.
