Roast tomato and goats cheese casarecce

Drizzling tomatoes with red wine vinegar creates a tasty sauce for this quick and easy vegetarian pasta.

Recipe «Roast tomato and goats cheese casarecce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small bunch basil, leaves picked, stems reserved, 350g mixed tomatoes, halved if large, 3 garlic cloves, crushed, 1 1/2 tbsp red wine vinegar, 60ml extra virgin olive oil, plus extra, to serve , 1/2 tsp caster sugar, 1/4 tsp fennel seeds, lightly crushed, 25g panko breadcrumbs , 380g dried casarecce pasta, 100g goat's cheese, soft ripened.

Ingredients:

• 1 small bunch basil, leaves picked, stems reserved 
• 350g mixed tomatoes, halved if large 
• 3 garlic cloves, crushed 
• 1 1/2 tbsp red wine vinegar 
• 60ml extra virgin olive oil, plus extra, to serve 
• 1/2 tsp caster sugar 
• 1/4 tsp fennel seeds, lightly crushed 
• 25g panko breadcrumbs 
• 380g dried casarecce pasta 
• 100g goat's cheese, soft ripened 

Instructions

1. Preheat oven to 200C/180C fan forced. Line 3 baking trays with baking paper. Place the basil stems, tomato and garlic on 1 prepared tray. Drizzle with the vinegar and 1 1/2 tbs of the oil. Sprinkle with the sugar and fennel. Season. Roast for 12 minutes or until tender.
2. Spread breadcrumbs over the second prepared tray. Spray well with olive oil. Season. Bake, stirring once, for 2-3 minutes or until golden.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Return the pasta and reserved liquid to saucepan.
4. Brush the cheese with a little oil. Season. Press in crumbs to coat. Place on the remaining tray and bake for 5-6 minutes or until soft.
5. Discard the basil stems. Add tomato mixture, three-quarters of the basil leaves and the remaining oil to the pasta. Gently toss to combine. Top with the cheese and sprinkle with the remaining basil.