Another great dinner with ingredients straight out of my own herb garden. I realized tonight that back when I was first teaching myself to cook, more than half of my cooking repertoire was pasta dishes. Now that I have become more adventurous and actively sought out more variety, we don’t eat pasta nearly as often as we used to. That doesn’t mean I love it any less – it is still one of my most favorite foods :) This is an awesome dinner…really, really good. I am so glad I finally tried it. I don’t really know what else to say, except that you should try it!
I made a few of my own changes to the recipe. The original calls for 2 pints of cherry tomatoes, but that seemed like a lot to me and I only had one on hand, so I just used one pint and quartered them. I also doubled the amount of garlic. Below is the recipe with my changes. Scroll down for a link to the original.
Pasta with Five Fresh Herbs
1 lb. penne rigate
4 tsp. extra virgin olive oil, divided
¼ cup chopped fresh basil
½ tsp. chopped fresh oregano
½ tsp. salt
½ tsp. pepper
1 pint fresh cherry tomatoes, halved or quartered
2 garlic cloves, minced
1 tbsp. chopped fresh chives
½ tsp. chopped fresh thyme
½ cup low sodium chicken broth
2 tbsp. chopped fresh parsley
½ cup (about 3 oz.) goat cheese, crumbled
Cook pasta according to package directions; drain. Place in a large bowl. Add 2 tsp. olive oil, basil, oregano, salt and pepper to hot pasta, and toss well to combine.
Heat remaining 2 tsp. olive oil in a skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.
Source: Cooking Light