Penne With Tomatoes, Goat Cheese And Basil

1. 1

   Soak the sliced sun-dried tomatoes in warm water or olive oil until soft, about an hour or two. Drain. If using oil, save it and add to the pasta later.

2. 2

   Cook the penne according package instructions. Put the drained penne in a big bowl and blend in the Bertolli tomato and Basil Sauce.

3. 3

   Pour the balsamic vinegar in a small bowl. Using a whisk, slowly add as much olive oil (plus any saved oil from the sun-dried tomatoes) so that it forms an emulsion. Season with salt and pepper. Set aside.

4. 4

   Using a fork, break 4 oz.of the goat cheese into smaller pieces over the warm pasta. Toss to blend.

5. 5

   Slowly add the vinegar and oil mixture to the bowl and toss gently. You may not need it all. Taste and adjust seasonings, using more vinegar,oil, salt and pepper.

6. 6

   Add the drained sun-dried tomatoes, about 2 oz. of the goat cheese and toss gently.

7. 7

   Sabe about 6-8 pieces of basil sprigs for garnishing and chiffonade the rest of the leaves. Toss the basil gently into the bowl. Taste and adjust seasonings.

8. 8

   Divide equally among 6-8 bowls and garnish each bowl with the remaining 2 oz. of goat cheese and basil leaves and pine nuts (if using). Serve immediately or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.