Name: Creamy Pasta With Tomato Confit And Fresh Goat Cheese Recipe
Total time: 60 min
Yield: 4
Cuisine: Italian

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Learn how to make Creamy Pasta With Tomato Confit And Fresh Goat Cheese.

How to make Creamy Pasta With Tomato Confit And Fresh Goat Cheese Recipe

Terrance Brennan

Crawler

Italian

<p>Learn how to make Creamy Pasta With Tomato Confit And Fresh Goat Cheese.</p>

Extra virgin olive oil,  for poaching

Plum tomatoespeeled,  quartered and seeded

Thyme

Bay leaf

Garlic Cloves,  Minced

Unsalted butter

Small onion,  coarsely chopped

Kosher salt

Ditalini or other small cut pasta

Chicken stock or low sodium broth

Soft fresh goat cheese

Tightly packed freshly grated parmigiano reggiano,  plus more for serving

Freshly ground pepper

Snipped chives

In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer. Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.

step 1

In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. Add the remaining garlic; cook for 1 minute.

step 2

Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.

step 3

Stir the tomatoes into the pasta. Off the heat, add the goat cheese and parmigiano-reggiano and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional parmigiano-reggiano at the table.

step 4

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