• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 8 ounces fresh goat cheese
  • 1 pound cherry tomatoes, halved
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 pound spaghetti
  • Salt, to taste
  • Freshly ground black pepper, to taste

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  1. Bring a large pot of salted water to boil for the pasta. In a large skillet over medium heat, heat the olive oil and add the onions. Cook until translucent. Add the tomatoes and salt and pepper.
  2. Cook for 10-15 minutes, until slightly wilted.
  3. Cook the pasta until al dente, drain it, and add it to the skillet with the tomatoes. Cook together for about a minute.
  4. Plate the pasta and top with a few tablespoons of goat cheese.
  5. Serve immediately with freshly ground pepper.