Farfalle with tomatoes, goat cheese, and basil
Uncooked bow tie pasta
1 medium clove(s), bruised
6 medium, peeled and chopped
⅛ tsp, freshly ground, or to taste
Semisoft goat cheese
2 oz, herbed or plain, crumbled
½ cup(s), chopped
- Cook the farfalle according to package directions. Drain and place in a warmed serving bowl.
- Meanwhile, heat a large nonstick skillet. Swirl in the oil, then add the garlic. Sauté until fragrant, about 30 seconds; discard the garlic. Add the tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes have begun to release some of their juice, about 3 minutes.
- Pour the tomatoes over the farfalle, then top with the cheese and basil. Toss to coat. Serve hot or at room temperature. Yields 1 1/2 cups per serving.