Of goats, goat cheese, and goatees…
Goats are back. Sure they’ve been man’s second best friend for thousands of years, but these days goats are making headlines. There are goat meat restaurants, goat ice cream shops, and even goat milk skin care regimens. And of course, there’s the newly popular goatee (which I recommend if you want to look like Abe Lincoln).
As for delicious goat cheese, like cow’s milk cheese, it comes in all sorts of tastes, textures, and firmness. Perhaps the most famous is the creamy, smooth version is often seen atop salads, toasts and so many other dishes. Believe me, a few dollops of it mixed into spaghetti with cherry tomatoes is enough to make any goat jump over the moon.
P.S. Check out our wine pairings to complement this dish.
Sunday Pasta®:Spaghetti con Pomodorini e Caprino (Goat Cheese)
- 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
- 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.
- Cook for 10-15 minutes, until slightly wilted.
- Cook the pasta until al dente, drain it, and add it to the skillet with the tomatoes. Cook together for about a minute.
- Plate the pasta and top with a few tablespoons of goat cheese.
- Serve immediately with freshly ground pepper.