Penne rigate with roasted tomato, goat cheese & basil
Penne rigate with roasted tomato, goat cheese & basil
Penne Rigate Al Bronzo finished in a smooth roasted cherry-tomato sauce, topped with goat cheese and basil.
30 minutes total
This roasted-tomato sauce is made to cling, pairing perfectly with Al Bronzo Penne Rigate. The bronze-die ridges catch the deep, blended tomato flavour, and the pasta’s excellent al dente texture makes finishing in the pan easy and precise. Goat cheese and basil complete the plate, and the last streak of sauce calls for scarpetta.
Scarpetta with tomato sauce
Ingredients
Serves 4
| 320 g | Al Bronzo Penne Rigate |
| 500 g | Cherry tomatoes |
| 50 ml | EVOO |
| 200 g | Soft goat cheese |
| To taste | Salt |
| To taste | Basil leaves |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash cherry tomatoes, quarter them, season with olive oil and salt. Add a few basil leaves, transfer to a roasting tray.
Step 2
Bake at ~220°C for 20 minutes until well roasted and slightly charred in places. Blend to a smooth paste, taste for seasoning and reserve.
Step 3
Cut goat cheese into 1 cm cubes. Meanwhile cook pasta for half the recommended cooking time.
Step 4
Drain, reserving abundant cooking water, then transfer to a pan with tomato sauce. Continue cooking, gradually adding pasta water and stirring frequently, until perfectly al dente and well coated. Add olive oil, season if necessary, add fresh basil leaves and emulsify well. Plate, dress with goat cheese cubes and fresh basil leaves, add a drizzle of olive oil and serve immediately.
Tip
Tip
Replace soft goat cheese by any of your favourite tasty soft cheese.
Tip
Finishing the pasta in the sauce helps it absorb flavour and coat evenly.
