Pasta with Market-Fresh Tomatoes, Peppers, and Goat Cheese by cucinagirl

Serves 4. 

8 ounces whole wheat pasta (We used chiocciole; any short shape will do.) 
1 bell pepper 
1/2 pint “golden” cherry tomatoes 
1/2 pint “black” cherry tomatoes

4-5 ounces soft goat cheese, any rind removed 
2 tablespoons extra virgin olive oil 
1-3 tablespoons heavy cream (optional) 
several leaves of fresh basil, roughly chopped
sea salt and freshly ground black pepper, to taste


Bring a 4-quart pot of water to boil.  Generously salt the water and cook pasta until al dente.

While the water is coming to a boil, halve and core the bell pepper and cut into 1/2-inch squares.   In a small skillet, heat over medium heat 1-2 teaspoons of oil (olive or otherwise, but not extra virgin).   Add cut bell pepper and cook, stirring occasionally, until the pepper is tender and lightly browned on the edges (5 to 10 minutes).

Meanwhile, halve the tomatoes and lightly salt. 

Once pasta is cooked and drained, return to original pot with crumbled goat cheese, tomatoes, peppers, basil, and extra virgin olive oil.  Toss gently over medium heat.  Add cream, 1 tablespoon at a time, until desired consistency is reached.   Season with salt and pepper, to taste.

Serve immediately.  If desired, garnish with additional fresh basil leaves or crumbled goat cheese.