Ingredients:

  • 12 oz short pasta such as Penne, Rigatoni, or Fusilli
  • 1 tbsp sea salt
  • 2 pints fresh cherry or grape tomatoes
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 6 oz plain goat cheese, room temperature and crumbled
  • 1/2 cup reserved starchy pasta water
  • 1/4 cup fresh basil leaves, chiffonade
  • black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Cook the pasta 1 minute less than the package instructions for al dente texture. Reserve 1/2 cup of starchy pasta water before draining.
  2. While the pasta boils, heat olive oil in a heavy-bottomed skillet over medium-high heat. Add the 4 cloves minced garlic, 1/2 tsp red pepper flakes, and 1/2 tsp dried oregano. Cook for 1 minute until the garlic is fragrant and pale gold.
  3. Toss in 2 pints of cherry tomatoes. Cook for 8-10 minutes until they begin to burst and release their juices. Gently press the tomatoes with a spoon to release their juices.
  4. Reduce heat to low. Stir in the crumbled goat cheese and fresh basil. Toss vigorously over medium-low heat, adding more pasta water as needed, until the cheese emulsifies into a smooth, velvety sauce. Season with black pepper and serve immediately.