Creamy Pasta with Tomato Confit and Fresh Goat Cheese
Recipe from
Food & Wine
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works.
Servings:
4
Prep Time:
15 mins
Total Time:
1 hr
Ingredients
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1 cupextra-virgin olive oil, for poachingsee savings
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3plum tomatoes, peeled, quartered, and seededsee savings
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2thyme sprigssee savings
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1bay leafsee savings
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2garlic cloves, mincedsee savings
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2 tablespoonsunsalted buttersee savings
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1small onion, coarsely choppedsee savings
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Kosher saltsee savings
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1/2 poundditalini or other small-cut pasta (1 1/2 cups)see savings
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3 1/2 cupschicken stock or low-sodium brothsee savings
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1/2 cupsoft fresh goat cheese (4 ounces)see savings
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1/2 cuptightly packed freshly grated Parmigiano-Reggiano, plus more for serving (2 1/2 ounces)see savings
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Freshly ground peppersee savings
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2 tablespoonssnipped chivessee savings
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2 tablespoonsfinely shredded basil leavessee savings
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Directions
1.
In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf, and half of the garlic and bring to a simmer. Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.
2.
In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. Add the remaining garlic; cook for 1 minute.
3.
Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
4.
Stir the tomatoes into the pasta. Off the heat, add the goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.
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