Ingredients

1 1/2 lbs. plum tomatoes

1/4 C. olive oil

2 tsp. balsamic vinegar

1-2 large garlic cloves, minced

1 lb. fusilli pasta

4 oz log soft, fresh goat

cheese(Montrachet), cut in

small pieces

1/3 C. thinly sliced basil

leaves

Preparation

  1. Blanch tomatoes in boiling water for 20 seconds. Drain & peel- Cut tomatoes in half;squeeze out seeds. Chop tomatoes; place in large bowl.
  2. Mix in oil, vinegar,& garlic. Season w/salt & pepper.
  3. Cook pasta in large pot of (salted)boiling water til just tender but firm to bite. Drain.
  4. Add pasta, goat cheese and basil to tomato mixture. Toss til mix is well blended and cheese melts. Season to taste w/salt&pepper.