Spaghetti With Tomatoes And Goat Cheese
A vibrant and flavorful Italian-inspired pasta dish combining ripe tomatoes, creamy goat cheese, fresh basil, and a hint of heat from red pepper flakes. Perfect for a quick weeknight dinner or a light lunch, it highlights fresh ingredients and bold Mediterranean flavors.
Ingredients
Instructions
- Cut the tomatoes into chunks and set aside.
- Cook the spaghetti in salted boiling water until al dente, then drain.
- In a large bowl, toss the drained spaghetti with goat cheese until partially melted and combined.
- Transfer the pasta and goat cheese to a saucepan and sauté over medium-high heat for 2 minutes to release the garlic aroma.
- Add the chopped basil and the chopped tomatoes to the saucepan.
- Toss everything together and serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the pan after sautéing the garlic. If you don't have goat cheese, feta or ricotta can work as substitutes. Fresh tomatoes are best, but canned tomatoes can be used in a pinch. To save time, you can prep the tomatoes and garlic ahead of time. This recipe is perfect for summer when tomatoes are in season.
Serving Suggestions
Serve this spaghetti dish with a light green salad dressed in vinaigrette for a refreshing contrast. A glass of chilled white wine, such as Sauvignon Blanc, complements the flavors beautifully. For an Italian twist, consider pairing with garlic bread or a side of roasted vegetables. This meal is also fantastic with a sprinkle of Parmesan cheese on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta in a skillet over low heat, adding a splash of olive oil to help loosen it up. You can also microwave it, but be sure to cover it to retain moisture, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Tomatoes And Goat Cheese contains roughly 1328 calories, with 18g protein, 55g carbohydrates, and 117g fat. It is an excellent source of vitamin C (44% of the Daily Value) and protein (36% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1823mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried herbs instead of fresh basil?
Yes, you can use dried herbs if fresh basil is unavailable, but you'll need to reduce the amount since dried herbs are more concentrated. Start with about 1 teaspoon of dried basil and add to taste. Fresh herbs will provide a brighter flavor, so use them whenever possible for this dish.
How can I make this dish vegan?
To make this dish vegan, replace the goat cheese with a plant-based cheese alternative or simply omit it altogether. You can enhance the creaminess by adding a spoonful of nutritional yeast or blended cashews. Ensure to use a vegan pasta as well, as some varieties may contain egg.
What type of tomatoes are best for this recipe?
Ripe heirloom or vine-ripened tomatoes are ideal for this recipe due to their rich flavor and juiciness. If they are not in season, you can use high-quality canned tomatoes, preferably San Marzano, which can provide a good balance of sweetness and acidity. Just be sure to drain them well before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).