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Goat Cheese and Tomato Sauce
Not a traditional Italian sauce, but it's delicious nevertheless

6 ounces fresh soft mild goat cheese, at room temperature
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 pounds ripe tomatoes (about 6 medium), peeled, seeded, and finely diced
salt and pepper to taste
4 to 6 tablespoons of oil-soaked sun-dried tomatoes, shredded

1.  Mash together the goat cheese and olive oil in a bowl with a fork until smooth.  Gently stir in ripe tomatoes.
2.  Toss with hot pasta. (Add a little of the hot pasta cooking water if a thinner sauce is desired.)  Season with salt and pepper.  Place in bowls, and top each bowl with a tablespoon of sundried tomatoes.  Serve immediately.

This is not a traditional Italian sauce, but it's delicious nevertheless: pink and light, with a subtle, creamy flavor. Use a fresh, mild goat cheese. We like this sauce best with linguine. Makes enough sauce for 1 pound dried pasta