PENNE WITH FRESH TOMATOES, SPINACH, GOAT CHEESE AND BASIL CILANTRO OIL

I love pasta! It's easy, flexible and forgiving, as long as you don't overcook it. I used penne tonight, but any kind of pasta will work with this rustic Italian fare. The sauce is hearty and colorful. Creamy, tangy goat cheese melts into herby, garlicky tomatoes. Feta would work just as well. Toasted pine nuts add crunch and texture. One of my favorites, this pasta dish is really tasty, and on the table in no time...

6 servings

INGREDIENTS

1 pound pasta (I used penne, but use your favorite) 

1/4 cup basil cilantro oil (recipe below)

4-6 cloves of garlic, thinly sliced

8 medium tomatoes, roughly chopped (approx. 4 cups)

2 TBLS tomato paste

2 cups baby spinach leaves

1 cup crumbled goat cheese

1/4 - 1/2 cup freshly grated parmesan

1/2 cups toasted pine nuts

1 cup whole basil leaves

Sea salt and freshly ground pepper

1/2 tsp red pepper flakes (optional)

DIRECTIONS

Bring a pot of heavily salted water to a boil and cook pasta according to package directions

To make the sauce, heat the basil cilantro oil in a large skillet over medium high heat. Add the garlic and cook for 2 minutes. Add the tomatoes and tomato paste and cook for 5 minutes. Stir in spinach.

Remove from heat and stir in crumbled goat cheese, pine nuts, basil leaves, sea salt, pepper, and red pepper flakes (if using.)

Drain pasta, place in a bowl and pour sauce over the top. Sprinkle generously with freshly grated parmesan. 

BASIL CILANTRO OIL

makes about 1 1/2 cups

1 cup packed basil leaves

1 cup packed cilantro leaves

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1 cup extra virgin olive oil

Place all ingredients in a food processor or blender, and process until smooth. Pour into a glass jar and refrigerate. Use within one month for freshest flavor.