Creamy Pasta With Tomato Confit And Fresh Goat Cheese

Ingredients

  • 1 cup  extra-virgin olive oil, for poaching
  • 3   plum tomatoes, peeled, quartered, and seeded
  • 2   thyme sprigs
  • 1   bay leaf
  • 2   garlic cloves, minced
  • 2 tablespoons  unsalted butter
  • 1   small onion, coarsely chopped
  •   Kosher salt
  • 1/2 pound  ditalini or other small-cut pasta (1 1/2 cups)
  • 3 1/2 cups  chicken stock or low-sodium broth
  • 1/2 cup  soft fresh goat cheese (4 ounces)
  • 1/2 cup  tightly packed freshly grated Parmigiano-Reggiano, plus more for serving (2 1/2 ounces)
  •   Freshly ground pepper
  • 2 tablespoons  snipped chives
  • 2 tablespoons  finely shredded basil leaves

Description

Terrance Brennan Cooks This Pasta Risotto-style By Stirring In Rich Chicken Stock A Ladleful At A Time. As The Pasta Releases Its Starch, The Dish Becomes Delicately Milky. Instead Of Finishing The Dish With A Knob Of Butter, He Folds In Fresh Goat Cheese

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