Sometimes you just can’t eat enough of your favorite food. For me, that’s goat cheese (or any cheese for that matter). This is why I decided to take advantage of the giant log of the tangy, smooth and crumbly white fromage that I had leftover from my Saturday morning breakfast. It was Sunday night, and I wasn’t about to go out to the market and purchase groceries for an end of the weekend dinner, so I decided to make do with what I had around.
I had some tomato sauce and some beautiful orange, red and yellow cherry tomatoes in my refrigerator and after a few moments of brainstorming, I decided that I would combine these with the goat cheese to create a sauce to pour over some quinoa linguine. I looked around my kitchen and discovered some tomato paste, white cooking wine and garlic that would make perfect flavor additions- and so another impromptu and delicious meal ensued. I tossed it all together and hoped for the best and the best I did get. My favorite ingredients combined together resulted in a tangy, sweet and creamy bowl of pasta. In one weekend, I had created two new favorite dishes with one favorite ingredient leading the way. Here’s how to make this deliciously balanced sauce…
1 box quinoa pasta
3 cloves garlic chopped
2 tbs extra virgin olive oil
1 cup cherry tomatoes sliced in half
1/2 cup tomato sauce
1 tbs tomato paste
1/3 cup dry white wine
2/3 cup goat cheese
Salt and pepper to taste
Cook quinoa pasta in water with a drizzle of extra virgin olive oil for 9 minutes. While pasta is cooking, heat garlic and olive oil over medium heat few a few minutes. Add cherry tomatoes. Sauté for a few more minutes, add tomato sauce and tomato paste and stir together. Add white wine and goat cheese. Mix all together and let summer over medium heat. When pasta is done cooking, drain and add pasta to pan with sauce.