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Dec 21, 2006

Pasta with Goat Cheese Pink Sauce

Pastawithgoatcheesepink Here's something easy, good, and distinctive:

Pasta with Goat Cheese Pink Sauce

Per serving:

~1/2 cup tomato sauce
~1 oz. soft goat cheese
~1 tsp. honey

+ grated parmesan, salt, pepper to taste.

I have enjoyed with both fusilli and farfalle

The version pictured here is something I made last week in San Francisco (aka land of ingredients and ideas) with a "let's see what's in the kitchen" recipe.  In the kitchen that day: some goat cheese, leftover tomato sauce, leftover sun-dried tomatoes in oil, fresh tomatoes, and olive oil.

The version I made last night with K was much simpler (and better, actually), with a can of organic tomato sauce and a round of local goat cheese* both from the Durham Food Coop.  I made the sauce with just those two ingredients, but thought that the sauce seemed a little tart. 

K suggested something sweet to smooth out the tart and to add a little "fullness".  We drizzled on a little bit of honey after the food was already on the plate, but it would probably make more sense to cook it in.  Sugar, of course, is another option.  And if you try a little molasses, I'd love to hear about it.


*Black River Farmestead, Ivanhoe NC.  910-669-3340.  Very nice.

10:11 PM in Recipes | Permalink



Posted by: minty | Dec 22, 2006 6:26:50 PM

You GO with the local foods, Phil!

Posted by: Jenny | Dec 22, 2006 6:48:54 PM

Yum - it's so PINK! Good Valentine's dinner, for that reason.

Posted by: Marianne | Dec 23, 2006 11:20:04 AM

So that's where the goddam tomatoes went.

Posted by: Dave | Dec 27, 2006 7:06:28 PM