Being part Italian and also being someone who could happily subsist on nothing but bread and pasta for the rest of my life, I’m going out on a limb here.
This is the best pasta dish I have ever eaten. Ever.
And these? Are the worst food photographs ever. What a shame.
What’s so amazing about that is that I cooked it. And everybody knows I’m a hack.
I’m a sucker for goat cheese recipes. This was in last month’s issue of Martha Stewart Living, under the title Spelt Ribbon Pasta with Marinated Feta.
I couldn’t locate marinated feta, and I was too lazy to go look for Spelt Ribbon pasta. But the recipe said you could substitute goat cheese, so I did.
Henceforth, this pasta shall be known as Pasta Orgasmica. I only wish that it had been daylight so I could have really gotten a better picture of the deliciousness that is this dish.
The sweetness of the roasted tomatoes, the carmelization on the onions, balanced against the tang of the goat cheese. Oh, sweet mother of manicotti.
If you like goat cheese, make this right now.
Pasta Orgasmica (or, Pasta with Goat Cheese, Carmelized Onions and Roasted Tomatoes)
(adapted from recipe in Martha Stewart Living)
8 oz package of spelt ribbon pasta (I used plain old fettucine)
Pre-heat oven to 375°F (190°C).
Place cherry tomatoes in a baking dish, drizzle with half the olive oil, a pinch of salt and pepper.
Place in the oven and roast for 30-45 minutes or until tomatoes are collapsed and beginning to brown.
Warm a heavy skillet over high heat; add remaining olive oil and onions. Sauté for 5 minutes over high heat until beginning to brown, lower heat to medium-low and cook for 20-30 minutes, or until caramelized. Set aside.
Cook pasta according to directions on package.
Drain pasta, return to pot; add cherry tomatoes and caramelized onions. Crumble a third of the feta over pasta and gently toss to combine.
Divide onto plates and top each serving with a piece of feta and a drizzle of the olive oil marinade.