When you have fresh, seasonal tomatoes on hand, there’s no need to cook the bejesus out of them. In this tomato sauce recipe, sweet cherry tomatoes are marinated with garlic, olive oil, fresh oregano, and parsley right on the counter. Then, they’re tossed with hot pasta and fresh goat cheese to create a creamy, tangy no-cook sauce. Serve a crisp salad on the side.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 45 mins
- 1 pound cherry or grape tomatoes, halved or quartered if large
- 1/4 cup olive oil
- 2 medium garlic cloves, minced
- 2 tablespoons finely chopped Italian parsley leaves
- 1 tablespoon finely chopped oregano leaves
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried short pasta, such as penne, gemelli, or fusilli
- 5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature
- 1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving
- Combine the tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
- Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the cooking water, then drain.
- Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined. Serve immediately or at room temperature, passing more Parmesan on the side.