Serves 4
3 cups chopped fresh tomatoes
kosher salt and ground black pepper
1 tsp grated lemon zest
1 tbsp extra virgin olive oil
5 oz goat cheese, crumbled
226g or 1/2 lb penne or fusilli
1 cup mixed chopped herbs (eg. parsley, basil, oregano, mint, dill, chives, cilantro and/or tarragon)
Bring large pot of salted water to boil. Add pasta and cook until done, drain but keep a little of the pasta water to the side.
Meanwhile, in large serving bowl, toss tomatoes with a few big pinches of salt and some black pepper. Let stand for 10 minutes, then add lemon zest, oil and goat cheese and toss well.
Add pasta to the bowl, toss until cheese is melted. Taste and season with salt and pepper. If it's too dry, add a bit of pasta water.
Divide the pasta among the serving bowls and sprinkle with some of the herbs. Serve immediately.