Description
This Tomato, Goat Cheese & Hot Honey Pasta is a delightful and flavorful dish combining oven-roasted cherry tomatoes with creamy goat cheese, crispy fried sage, and a sweet-spicy drizzle of hot honey. Perfect for a comforting yet elegant meal, it balances savory herbs, tangy cheese, and a touch of heat for a memorable pasta experience ready in just 45 minutes.
Ingredients
Pasta and Roasted Tomato Sauce
- 10.5 oz linguine or other long pasta shape
- 2 tbsp olive oil (for roasting)
- 1 lb cherry or baby plum tomatoes (halved)
- 1 tsp mixed Italian herbs or Italian seasoning
- 1 tsp dried rosemary
- 3 cloves garlic (chopped)
- 2 tbsp white wine (or vegetable broth)
- 1/2 cup parmesan, pecorino, or Italian hard cheese
Finishing Touches
- 1/2 cup creamy goat cheese (or whipped feta)
- 1 handful fresh sage leaves
- 2-4 tbsp hot honey (to taste)
- Salt and freshly ground black pepper (to taste)
- Optional: chili flakes (for serving)
- Olive oil (for frying sage)
Instructions
- Preheat Oven: Set your oven to 180°C (360°F) to prepare for roasting the tomatoes.
- Roast Tomatoes: In a large casserole dish or roasting tin, combine halved cherry tomatoes with olive oil, chopped garlic, dried Italian herbs, and rosemary. Season with salt and pepper, add extra oil if needed, and roast for 25-35 minutes until the tomatoes become jammy and reduced.
- Prepare Crispy Sage: While tomatoes roast, heat a shallow layer of olive oil in a small saucepan. Fry the fresh sage leaves, stirring regularly, until just crisp but not burnt. Remove and place on paper towel to drain excess oil. Set aside.
- Cook Pasta: When tomatoes near readiness, cook the linguine according to package instructions. Drain, reserving some pasta cooking water for later.
- Deglaze Tomato Pan: Remove roasted tomatoes from the oven and immediately add white wine to the pan. Stir well to loosen any caramelized bits and deepen the flavor.
- Add Cheese to Sauce: Stir grated parmesan (or other Italian hard cheese) into the tomato mixture. If the pasta isn’t ready yet, place the pan at the bottom of the oven with the heat off to keep warm.
- Toss Pasta with Sauce: Add cooked pasta into the pan with the tomato sauce. Toss thoroughly, adding reserved pasta water if needed to loosen the sauce to your desired consistency.
- Serve with Toppings: Plate the pasta, adding a dollop of creamy goat cheese on top. Garnish with crispy sage leaves and drizzle generously with hot honey, focusing the honey on the cheese but optionally across the pasta. Sprinkle with chili flakes if using, and serve immediately.
Notes
- You can substitute goat cheese with whipped feta for a tangy alternative.
- Adjust the amount of hot honey to control the level of sweetness and heat.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Be careful not to burn the sage leaves while frying; they should be crispy but not burnt.
- Use white wine for deglazing or vegetable broth for a non-alcoholic version.
- This dish is best served fresh to enjoy the contrast of warm pasta and creamy cheese with crispy sage.
