The joy of Presto Pasta Nights for midweek meals! Quick, delicious and doing for at least two suppers. This one is absolutely delish - it's from Gourmet Magazine September 2000 and it earned the Epicurious 4 forks and the 100% "Would Make It Again" grade. Here it is:
1 lb gemelli or penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves
Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain. While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude. Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine. To prevent basil leaves from discoloring, don't tear them until just before pasta is done. Enjoy!