Tomato Sauce with Goat Cheese and Basil
Ingredients
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1/4 cup olive oil
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1 large garlic clove, finely chopped
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1/4 teaspoon red pepper, crushed
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1-1/2 pounds tomatoes, seeded and chopped
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1/2 teaspoon salad dressing base
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freshly ground black pepper, to taste
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1/2 cup basil, coarsely chopped
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3 ounces goat cheese, crumbled, room temperature
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4 tablespoons capers,drained
Instructions
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Combine oil, garlic, peppers, tomatoes, and salt in pasta serving bowl. Set aside to warm to room temperature.
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Cook paste to al dente. Drain. Reserve 1/4 cup of hot pasta water.
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Immediately add pasta to sauce in bowl. Sprinkle with basil and toss.
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Sprinkle goat cheese and toss. Add reserved water as needed for creaminess.
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Garnish with more basil and capers. Serve immediately.
Notes:
Source: Joie Warner, “No-cook pasta sauces,” 1979
Serves 4
Can substitute parsley for basil.
Can add chicken or other protein source.
Occasions: Cooked 2009 07 at the Mikush cabin for winefest weekend.
