Macaroni with Tomato Goat Cheese Sauce
1 pound small pasta like elbows or penne
2 tbs olive oil
2 cloves of minced garlic
1 28 oz can crushed tomatoes, plus 1 14 oz can of diced tomatoes in juice (I bet you could just use two cans of crushed tomatoes, or two cans of diced too)
1/8 tsp sugar (I don't add this)
Salt to taste
Fresh basil sprigs (I toss in a couple of cubes of the frozen basil Trader Joe's sells)
1 tsp dried oregano (the original recipe says skip this if you use the basil, but I like both)
Freshly ground pepper to taste
4 oz soft and MILD goat cheese (I think you could substitute this for ANY cheese that is relatively creamy)
1/2 cup freshly grated Parmesan
1/2 cup breadcrumbs (I'm generally too hungry to bake after making the sauce)
- Heat a large pot of water for the pasta.
- In a separate large pot, heat oil on medium, and add garlic, stirring until fragrant (about a minute). Add the tomatoes, sugar, oregano, salt and basil. Stir and turn up heat. When it is bubbling, lower the heat to medium and stir (they say often, I say occasionally) for 15-20 minutes.
- At this point, I like to add some fresh broccoli florets to the pasta cooking, (for about the last 3 minutes of the pasta cooking). I like it because it's a one pot meal, but the broccoli also tastes really good in the sauce!
- As for the tomato sauce, add the fresh pepper and stir in the goat cheese and Parmesan (I turn off the heat). You're left with a pretty pink and creamy sauce.
- Drain the pasta and dump into the sauce pot.
- Now, if you want to bake this, preheat the oven to 350 and grease a 2 quart baking dish. Tip the pasta/sauce mixture in, cover with breadcrumbs (and drizzle them with olive oil). Bake for about 30 minutes until the crust is browned and the casserole is bubbly - about 30 minutes.
- I bet this would actually taste delicious with a nice light red wine, so have a glass for me with it!
- This also makes wonderful leftovers if you need to bring your lunch to work. It reheats very well.