PENNE WITH TOMATOES, GOAT CHEESE AND BASIL

PENNE WITH TOMATOES, GOAT CHEESE AND BASIL image

Yield 6-8

Number Of Ingredients 9

1 lb. box penne
1 c. Bertolli tomato and basil sauce
1 c. sun-dried tomatoes, preferably not the bottled variety, sliced
8 oz. goat cheese, crumbled with a fork
1/2 c. extra-virgin olive oil
1/4-1/2 c.good quality balsamic vinegar
1 bunch basil leaves, washed and dried
1/2 c. pine nuts, toasted, optional
salt and pepper to taste

Steps:

Soak the sliced sun-dried tomatoes in warm water or olive oil until soft, about an hour or two. Drain. If using oil, save it and add to the pasta later. Cook the penne according package instructions. Put the drained penne in a big bowl and blend in the Bertolli tomato and Basil Sauce. Pour the balsamic vinegar in a small bowl. Using a whisk, slowly add as much olive oil (plus any saved oil from the sun-dried tomatoes) so that it forms an emulsion. Season with salt and pepper. Set aside. Using a fork, break 4 oz.of the goat cheese into smaller pieces over the warm pasta. Toss to blend. Slowly add the vinegar and oil mixture to the bowl and toss gently. You may not need it all. Taste and adjust seasonings, using more vinegar,oil, salt and pepper. Add the drained sun-dried tomatoes, about 2 oz. of the goat cheese and toss gently. Sabe about 6-8 pieces of basil sprigs for garnishing and chiffonade the rest of the leaves. Toss the basil gently into the bowl. Taste and adjust seasonings. Divide equally among 6-8 bowls and garnish each bowl with the remaining 2 oz. of goat cheese and basil leaves and pine nuts (if using). Serve immediately or at room temperature.