Macaroni with Tomato Sauce and Goat Cheese

Page 220

Cuisine: Mediterranean | Course Type: Main Courses

(1 review)

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Recipe Review

Surprisingly light and flavorful!

We used some of our last garden tomatoes to prepare the sauce. Blanched to remove the peels instead of running through a food mill, and the suggested 20 minutes was exactly right on for a nicely thickened sauce (it included garlic, salt, basil, and a pinch of sugar). You then add goat cheese and Parmesan (we substituted Pecorino), mix till cheese is melted, and toss with the pasta.

The mix is put into a baking pan, bread crumbs applied to the top, and baked (30 minutes).

We used elbow macaroni, and made a mistake by layering the tomato-cheese sauce instead of mixing. We also skipped the step of tossing the bread crumbs with oil, and opted instead to simply use the misto to put a very fine spray on top of the crumbs after they were on the pasta.

This dish elicited a rare second helping by me. It was prepared by my 17 yr old son. If you used canned tomatoes in place of fresh, it would be an easy meal for a teenager to put together.

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