Description
Ditch the boxed macaroni and cheese and make this roasted tomato, basil, and goat cheese pasta topped with balsamic for a weeknight dinner rescue.
Ingredients
Units
Scale
Balsamic reduction:
- 1 cup (240 ml) balsamic vinegar
- 1 tbsp sugar
Pasta:
- 10 oz (285 g) angel hair pasta, or whatever your favorite pasta is
- 2 cups (480 ml) grape or cherry tomatoes
- 1 tbsp olive oil
- 4 tbsp (60 ml) balsamic vinegar
- 2 cloves garlic
- 1/2 tsp salt
- 2 tbsp chopped basil
- 1/3 cup (80 ml) crumbled goat cheese
Instructions
- First, start your balsamic reduction by combining balsamic vinegar and sugar in small pot over medium low heat.
- Let cook until reduced for 20-25 minutes. It will be thickened and syrupy when finished.
- Meanwhile, preheat oven to 425 degrees F.
- Bring pot of water to boiling and cook pasta according to package.
- While water is heating up and oven is preheating, combine tomatos, olive oil, 2 tbsp balsamic vinegar, garlic, and salt. Toss to combine.
- Place on baking sheet (I lined mine with aluminum foil), and roast in preheated oven for 12-15 minutes, until tomatoes start to soften and break down.
- Once tomatoes and pasta are cooked, toss them together, along with the remaining 2 tbsp of balsamic vinegar and basil.
- Add goat cheese and toss gently.
- Finish off with balsamic reduction drizzle.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380