Creamy Pasta With Tomato Confit And Fresh Goat Cheese
1 c extra-virgin olive oil,for poaching
3 plum tomatoes—peeled* quartered and seeded
2 thyme sprigs
1 bay leaf
2 garlic cloves,minced
2 T unsalted butter
1 small onion,coarsely chopped
1/2 lb ditalini or other small-cut pasta (1 1/2 cups)
3 1/2 c chicken stock or low-sodium broth
1/2 c soft fresh goat cheese (4 ounces)
1/2 c tightly packed freshly grated Parmigiano-Reggiano (2 1/2 ounces) plus more for serving
Freshly ground pepper
2 T snipped chives
2 T finely shredded basil leaves
1. In a medium saucepan, combine the olive oil with the tomatoes,
thyme, bay leaf and half of the garlic and bring to a simmer. Cook over
low heat until the tomatoes are very tender, about 15 minutes. Discard
the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to
a work surface and coarsely chop them; reserve the olive oil for
2. In a large saucepan, melt the butter. Add the onion and a pinch of
salt and cook over moderate heat, stirring, until softened, 5 minutes.
Add the pasta and cook, stirring, until golden in spots, about 2
minutes. Add the remaining garlic; cook for 1 minute.
3. Add 1/2 cup of the chicken stock to the pasta and cook over
moderately high heat, stirring constantly, until nearly absorbed.
Continue adding the chicken stock, 1/2 cup at a time, stirring and
cooking until it is nearly absorbed between additions. The pasta is
done when it is al dente and suspended in a lightly thickened sauce,
about 17 minutes total.
4. Stir the tomatoes into the pasta. Off the heat, add the goat cheese
and Parmigiano-Reggiano and stir until melted. Season with salt and
pepper, stir in the chives and basil and serve right away, passing
additional Parmigiano-Reggiano at the table.
*The easiest way to peel tomatoes:
Get a pot of water on a low boil. Cut an 'x' in the bottom of the tomato
Let the tomatoes boil about 45 seconds
Then place in a bowl of ice water. Peel from the 'x' at the bottom