Friday, February 1, 2013

Sweet Potato Fettuccine with Cherry Tomatoes & Goat Cheese

When we do shows the most common question we get is pasta related.  And it may have something to do with the sign we keep in the booth – "Ask us about our No Sauce Pasta".  And people do!  After explaining how the well-flavored pasta doesn’t need a heavy sauce, I will often describe my favorite (and very easy) way to make a lighter style pasta dinner.  So here it is – in all it’s simple tasty charm.  But please note, this recipe is more a serving suggestion, and it can be used with many of our pastas besides our Sweet Potato.  Try this with Tomato Basil, or Garlic with Toasted Onion

  • 1 pint (10 ounces) cherry tomatoes
  • 1 to 2 garlic cloves
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 1 (12 ounce) package PastamorĂ© Sweet Potato Fettuccine
  • 2 to 3 ounces crumbled goat cheese

Slice the cherry tomatoes in half lengthwise and place in a small bowl.  Mince the garlic and add to bowl.  Add salt and pepper.  Stir in the olive oil, and toss.  Set aside, but toss it once in awhile.  The idea is to let this marinate and have the flavors meld, it can sit for an hour or two.

Prepare the Sweet Potato pasta per the directions on the package.  Remember what Nan has told every one of you at some point:  Big Pot, Lotsa Water.

Put the cooked pasta from the strainer back into the hot pot, but not back on the hot burner.  Add the tomato mixture and gently toss, making sure to fully coat the pasta.  Divide pasta into four pre-heated pasta bowls.  Sprinkle with the goat cheese and serve.

Serves 4

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