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Categories:Viewed: 101 - Published at: 2 years ago
Ingredients
- 1 lb. box penne
- 1 c. Bertolli tomato and basil sauce
- 1 c. sun-dried tomatoes, preferably not the bottled variety, sliced
- 8 oz. goat cheese, crumbled with a fork
- 1/2 c. extra-virgin olive oil
- 1/4-1/2 c.good quality balsamic vinegar
- 1 bunch basil leaves, washed and dried
- 1/2 c. pine nuts, toasted, optional
- salt and pepper to taste
Method
- 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.
- Cook the penne according package instructions. Put the drained penne in a big bowl and blend in the Bertolli tomato and Basil Sauce.
- 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.
- Using a fork, break 4 oz.of the goat cheese into smaller pieces over the warm pasta. Toss to blend.
- 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.
- Add the drained sun-dried tomatoes, about 2 oz. of the goat cheese and toss gently.
- 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.
- 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.
