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Pasta with Tomatoes, Kalamata Olives, and Goat Cheese
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Chef :
Paul RybakPasta with Tomatoes, Kalamata Olives, and Goat Cheese
I don't know where I found this but made several changes. You must use Kalamata Olives as Black Olives lack the unique flavor.
Ingredient
Food ration :
2 servingsCooking time :
30 minutes
2 Tbs
pine nuts
2 Tbs
Extra Virgin Olive Oil
1 clove
garlic, minced
1/8 teaspoon
crushed red pepper flakes, or to taste
1 can
Plum Tomatoes, Diced
4 ounces
spaghetti
1 tbs
dried fresh basil
Cooking instructions
* Step 1
Directions
Heat a large skillet over medium heat, add the pine nuts and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove and put on a plate to cool.
* Step 2
Combine the oil, garlic, and red pepper in the skillet over medium heat until garlic is very fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes. Keep warm.
* Step 3
Cook the Pasta
* Step 4
Crumble the Goat Cheese, add to the sauce and stir in.
* Step 5
Add the olives and pine nuts and cook until heated through Serve.
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