Total Time: 40 minutes, Serves: 4
- 3/4 pound dried linguine
- 4 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 3 cups cherry tomatoes cut in half
- 1/2 cup chicken stock
- 4 ounces young chevre, crumbled
- 1/2 cup minced herbs such as basil, thyme and/or oregano
- 1 tablespoon parsley, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Bring a large pot of salted water to a boil. Cook the linguine until it is al dente.
- While the linguine cooks, make the sauce: Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the garlic, and saute it until it just begins to color. Remove the garlic and discard it. Add the tomatoes, and saute them for 4 minutes, shaking the pan several times so that they cook evenly. (If you are using slicing tomatoes, turn the wedges once.) Transfer the tomatoes to a serving bowl. Add the stock to the skillet, increase the heat to high, swirl the skillet to loosen any pan juices, and reduce the liquid by one third.
- Drain the pasta and put it in the bowl on top of the tomatoes. Scatter the chèvre and the herbs over the pasta, and pour the sauce over all. Add the remaining 2 tablespoons of olive oil, toss gently, season with salt and pepper, and serve immediately. If you like, serve with some additional olive oil at the table.
Recipe from: grouprecipes.com