EMMA'S TOMATO & GOAT'S CHEESE PASTA
The crumbed goats cheese takes this dish to hero status!
1 packet Artisan San Remo Casarecce No553
2 sprigs, cherry tomatoes on the vine
1 tsp fennel seeds, crushed
1 clove garlic, crushed
1 tsp sugar
2 tbsp red wine vinegar
Basil, to garnish
3 tbsp Panko crumbs
Olive oil, to taste
Freshly ground salt & pepper
100 g (or more) goat's cheese
Roast the cherry tomatoes, fennel seeds, garlic, sugar, red wine vinegar, some of the basil, with some olive oil and salt and pepper in a 160C oven for about 15 minutes, or until just soft.
Toast the panko breadcrumbs with a drizzle of olive oil in the oven for about 10 minutes until just golden.
Whilst the tomatoes and panko are cooking, cook the San Remo Casarecce pasta in salted boiling water.
Remove the panko crumbs from the oven and break off chunks of goats cheese and roll into the panko crumbs and then return to the oven for a further 4 minutes.
Drain the pasta, reserving some of the water.
Combine the tomatoes with the pasta, tossing through all of the tomato sauces in the tray. Use some of the pasta water and olive oil to make more sauce.
Pile pasta into bowls and top with the crumbed goats cheese and additional fresh basil. Sprinkle on any left over panko! YUM!
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