-
- Prep
- 15 min
-
- Total
- 25 min
-
- Serving
- 4
Ingredients
- 450 g (1 pound) of orecchiette pasta (or any other type of short pasta)
- 125 ml (1/2 cup) of olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, chopped
- 8 dried tomatoes, chopped
- 15 ml (1 tbsp) of tomato paste
- Red pepper flakes, to taste
- 30 ml (2 tbsp) of fresh basil, chopped
- 120 g of Woolwich Dairy Goat Cheese Pops, bruschetta flavoured
- 60 ml (1/4 cup) of roasted pine nuts, optional
Directions
- Cook the pasta according to the package instructions. Reserve 125 ml (1/2 cup) of the cooking water before straining the pasta.
- At the same time, in a large pan over medium heat, sauté the shallot and the garlic for about a minute, until translucent.
- Add the dried tomatoes, the tomato paste and the pepper flakes, and cook for a minute. Lower the heat and add the pasta cooking water to the pan. Bring the sauce to a boil.
- Add the pasta to the sauce.
- Add the Woolwich Dairy bruschetta flavoured goat cheese pop and the basil, mix well until the pasta is uniformly coated. Serve!
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