Farfalle with tomatoes, goat cheese, and basil

Total Time
28 min
14 min
14 min
Goat cheese, fresh basil, and vine-ripened tomatoes are a sacred culinary trinity to have on hand for tossing into impromptu pasta dishes or putting out on a pretty platter as delicacies on their own. In the eighties and nineties, these were standard ingredients in every knowing yuppie’s pantry. Combined, they bring out the best of summer’s bounty. A secret to getting goat cheese crumbles instead of blobs is to freeze fresh goat cheese until firm and then let it thaw a quick 5-10 minutes on the kitchen counter before crumbling. To peel the tomatoes, drop them into rapidly boiling water for 1 minute and then quickly transfer them with a slotted spoon to a bowl of ice water. As soon as they are cool enough to handle, just slip off the skins with your fingers. Bow tie-shaped farfalle are dashing in this quick, summery dish, but you can substitute penne, orecchiette or rotini as you prefer.


Uncooked bow tie pasta

2 cup(s)

Olive oil

4 tsp


1 medium clove(s), bruised

Plum tomato(es)

6 medium, peeled and chopped

Table salt

¼ tsp

Black pepper

tsp, freshly ground, or to taste

Semisoft goat cheese

2 oz, herbed or plain, crumbled


½ cup(s), chopped


  1. Cook the farfalle according to package directions. Drain and place in a warmed serving bowl.
  2. 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.
  3. 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.


Only fresh basil and tomatoes will do for this recipe (as any yuppie knows).