With the long days, swimming at the beach and no school summer is fantastic. I personally don’t want to be in the kitchen for too long on a hot summer day, especially when there is no air conditioning in the house.
We are upstate at Grandma’s and she only has ceiling fans. This recipe is so easy, quick and delicious it wont heat up the whole house which I am sure is a concern for others who dread cooking in the summer.
The heat from the just cooked pasta melts the cheese which coats it making a great sauce.
Avec Amour, Victoria & Alexander
Summer Sun-dried Tomato Pasta
with Goat Cheese
Yield – 4 Servings
1/2 Pound Spaghetti
1/4 Cup Extra Virgin Olive Oil
5 oz Log of Goat Cheese
1/4 Cup Sun-dried Tomatoes, julienne
1 Large Beefsteak Tomato, chopped into 1/2″ cubes
1/4 Cup Black Olives, sliced
Kosher Salt and Fresh Ground Black Pepper as desired
1. In salted boiling water cook spaghetti for 8 minutes. Drain and place spaghetti in a large mixing bowl.
2. Toss hot spaghetti with olive oil, crumble 1/2 of the goat cheese into bowl and toss, add sun-dried tomatoes, beefsteak tomatoes and olives, season with salt and pepper,
serve in pasta bowls and garnish with slivers of remaining goat cheese.
(I do not recommend putting Parmesan cheese on top. It fights with the flavor of the goat cheese. I had a delightful honey chevre from Trader Joes which added a note of sweetness. If you can find that I highly recommend it.)