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Apr 24, 2007

Rosemary, Goat Cheese and Tomato Sauce for Pasta

Pastasaucewithgoatchees

Above, a demonstration of why no one hires me to design cookbooks.  Sort-of-inset at upper left, the garlic and rosemary cooking in oil.  Main image, the same saucepan after all the other ingredients were added on top of the garlic and rosemary.

Rosemary, Goat Cheese and Tomato Sauce for Pasta

prep time: 10 minutes
cook time: 10 minutes
yield: 6 to 8 servings a surprisingly large number of servings.  You don't need much.

Ingredients

1 large (15 oz.) can tomato sauce (lower-salt, if possible)
8 oz. goat cheese
1 tbs. honey
4 dried chili peppers
12 cloves garlic
1 tbs. rosemary
3 tbs. olive oil

Prep and Cook

  1. Chop rosemary and slice garlic.  Reserve 1/3 garlic.
  2. Cook rosemary and 2/3 garlic in olive oil on medium or medium-high heat until garlic starts to brown.
  3. Crack chili peppers and add the seeds and shredded skins to the sauce pan.
  4. Add all remaining ingredients except for reserved garlic.
  5. Stir until cheese is melted into sauce.
  6. Add the reserved garlic.
  7. Serve with pasta and grated parmesan or asiago.

Pasta note:  I like serving this with penne pasta and fresh baby spinach that I wilt with the pasta water.  I put a big big pile of baby spinach into a colander that I then dump the pasta pot through.  I find that the spinach cooks exactly the right amount in the time that it takes all the water to pass through (plus the amount of time the spinach sits next to the hot pasta).  Or if you have a really nice pasta pot with a built in strainer, then just toss the spinach into the pot and give it a stir before you pull the whole thing out.

This version is a little more substantial than the version from December.  Back then I was really pushing for simple -- trying to cook without automatically reaching for the garlic.  Well, the garlic's back.  Shout out to Sam for reminding me to add some raw garlic at the end.

01:46 AM in Recipes | Permalink

Comments

I love garlic. That said, TWELVE cloves? That even exceeds *my* garlic standards!! Woo hoooooo

Posted by: Stew | Apr 24, 2007 6:34:14 AM

Trying to cook without garlic? What were you thinking! :)

Posted by: Joseph H. Vilas | Apr 25, 2007 10:08:02 AM

Joe - ha!

Truth is, I have noticed that it's easy for me to go on auto-pilot when I'm whipping up some food for myself (and particularly for others).

Standby ingredients in various years have have included:

1990s:
butter
cream
garlic
couscous
rice
apples
unripe plums
red onions
pork loin
shrimp

early and mid 2000s:
olive oil
sesame oil
garlic
rice
bread
potatoes
tomatoes
eggplant
broccoli
shrimp
chili pepper
queso fresco
sausage

Lately I've been trying to reach more quickly for other items that are often "lighter and brighter"

ginger
cider vinegar
mushrooms
quinoa
and, um, and... uh... well you get the idea. I'm trying to get un-stuck, and I'm definitely in the "blank look of not knowing what to do next" stage. I may try to reach back to old lists to incorporate more fruit into meals (e.g. a salad of grapefruit, basil, olive oil, pepper, and salt.)

Posted by: Phil | Apr 25, 2007 1:57:55 PM