# What You Need:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Tomato Sauce
02 - 2 pints cherry tomatoes, halved
03 - 3 tbsp extra virgin olive oil
04 - 4 garlic cloves, finely chopped
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Goat Cheese Snowflake
08 - 8 oz fresh goat cheese log
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup panko breadcrumbs
11 - 1 tbsp olive oil
→ Finish
12 - 1/2 cup fresh basil leaves, torn
13 - 1/3 cup toasted pine nuts (optional)
# Steps:
01 - Heat the oven to 400°F (200°C).
02 - In a large ovenproof baking dish, mix cherry tomatoes, olive oil, garlic, crushed red pepper flakes, salt, and black pepper until evenly coated.
03 - Place the goat cheese log in the center of the tomato mixture. In a small bowl, combine Parmesan cheese, panko breadcrumbs, and olive oil, then sprinkle evenly over the goat cheese to form a snowflake pattern.
04 - Bake for 25 to 30 minutes, until tomatoes are soft and blistered, and the goat cheese is golden on top.
05 - Meanwhile, cook pasta in salted boiling water following package directions until al dente. Reserve 1/2 cup pasta water before draining.
06 - Remove baking dish from oven. Add hot pasta and a splash of reserved pasta water to the tomatoes and goat cheese. Stir gently, breaking up the cheese to create a creamy sauce.
07 - Fold in torn basil leaves and toasted pine nuts, if using. Adjust seasoning to taste.
08 - Serve immediately, garnished with extra basil and a drizzle of olive oil if desired.
