This recipe comes together very fast. While the pasta water is heating, you can quickly chop, saute, and process a really tasty and creamy sauce using simple ingredients.
Here is what I used:
12 oz. pasta of your choice
2 garlic cloves, mashed
2 tbsp pine nuts
1/2 large onion, diced
big handful of fresh parsley (stems too)
1 heaping tbsp goat cheese
2 tbsp extra virgin olive oil
6 oz. cherry tomatoes
2 inch chunk parmesan cheese, chopped
coarse salt and freshly ground black pepper to taste
the pasta water is heating, put parsley, goat cheese and parmesean into
the food processor to wait while you cook. In a large skillet heat the
oil over medium-high heat, saute onions, garlic, pine nuts and tomatoes
until color comes to the pine nuts and the tomatoes split. As I
mentioned earlier, I pull off some of the tomato skins.
the pasta of your choice according to the package directions. I like
rigatoni for a sauce like this because the sauce gets trapped inside the
the tomato mixture into the food processor and process just about 10
seconds. Meanwhile, the large skillet sits and waits. Leave all of that
good flavor right in the pan.
the pasta but retain about a cup of the liquid. With the food processor
running, slowly thin the tomato mixture with the pasta cooking liquid
until you get the consistency you desire. Dump your hot pasta into the
skillet and add the sauce mixture. On a low heat setting, toss to
combine pasta with sauce while bringing everything up to temperature,
re-season with salt and pepper if necessary and serve immediately.