Pasta with Creamy Tomato Sauce and Goat Cheese


1 T olive oil
1-2 cloves garlic, crushed
1 can (14.5 oz.) diced tomatoes flavored with basil and garlic
1/2 package goat cheese, crumbled
(I buy Montrachet 3.5 oz when I can't get something local)

2 servings fresh or frozen cheese filled pasta such as ravioli or tortellini


Cook the pasta in boiling water. Meanwhile, in a small saucepan, cook the garlic in olive oil until soft. Run the tomatoes through a food mill into the pan (or leave them diced). Heat the sauce through. Just as the pasta is done cooking, add the goat cheese to the sauce. Stir until melted. Add pasta and mix with sauce. Makes 2 servings.


The wonderful thing about this sauce is that it's incredibly quick, and it doesn't have as much fat as a traditional tomato cream sauce would (the goat cheese also gives a wonderful flavor that's not as sweet as cream). I've tried using fresh tomatoes, but the consistency is not as good. I like it better when the tomatoes are run through a food mill to give it a nice smooth consistency (plus it gets rid of seeds and any skins that may have been left on), but when I first created the recipe, I left the tomatoes diced and it's good that way too. To reduce fat, you can leave out the oil and extra garlic.


Something possessed me to put some of my favorite recipes on my web site back in 1995. I add a new one now and then when I discover something interesting. My recipes are generally combinations of favorite recipes I've found in cookbooks. They were developed through experimentation and lots of tasting!
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