Tomato and Basil Pasta with Goat Cheese

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   1.

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   Heat garlic with olive oil over medium heat in a skillet until slightly golden.

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   2.

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   Add the cherry tomatoes and the liquid of your choice (stock or wine).

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   The liquid should submerge half of the tomatoes.

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   3.

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   Add desired amount of salt to the pan.

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   If using chicken stock, be careful of adding extra salt.

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   However, too little salt leads the sauce to be too tart.

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    4.

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    Place a tight fitting lid on the skillet and allow the tomatoes to cook for 10 minutes.

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    5.

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    When the tomatoes have begun to burst, stir and squish them with a spoon in order to break down the tomatoes further.

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    Cook sauce until all the tomatoes are broken down into pieces.

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    Taste for saltiness and add salt if needed.

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    6.

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    To assemble: Boil spaghetti or angel hair pasta, drain, add to the tomato sauce, and toss.

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    Place each portion on a plate.

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    Before serving, sprinkle fresh basil and pieces of goat cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.