Ingredients:

  • 500g cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 350g dried pasta (penne, rigatoni, or fusilli)
  • 200g soft goats cheese, crumbled
  • 100ml double cream or crème fraîche
  • 50g grated Parmesan cheese, plus extra for topping
  • Large handful of fresh basil leaves, roughly chopped, plus extra for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven. Toss tomatoes, garlic, olive oil, oregano, salt, and pepper on a roasting tray. Roast until softened and slightly caramelized.
  2. Cook pasta according to package directions until al dente. Reserve some pasta water before draining.
  3. In a large bowl, combine cooked pasta, roasted tomatoes (including all the juices), crumbled goats cheese, double cream (or crème fraîche), Parmesan cheese, and chopped basil. Season with salt and pepper. Add a splash of pasta water if the mixture seems too dry.
  4. Pour the pasta mixture into the prepared baking dish.
  5. Sprinkle the remaining Parmesan cheese over the top. Bake until golden brown and bubbly.
  6. Garnish with fresh basil leaves and serve immediately. Baked Goats Cheese Pasta is best served hot.