Inspired by the queen herself, Ina Garten
Some recipes just hit every time, and this is one of them. Creamy goat cheese melts into a luscious sauce, roasted cherry tomatoes bring a pop of sweetness, and a squeeze of lemon brightens everything up. The best part? You can switch up the veggies depending on what you have—sometimes I use asparagus instead of tomatoes, and it’s just as good.
This dish is my go-to for an easy, elevated weeknight meal, and it’s inspired by Ina Garten, who is an absolute icon in my book. She makes simple food feel luxurious, and that’s exactly what this pasta does.
Ingredients:
For the Pasta
- 1 pound penne pasta
- 6 quarts water
- Kosher salt (your pasta water should be as salty as the sea)
For the Sauce
- 4 garlic cloves, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 pint sweet cherry tomatoes (or any veggie you like)
- 2 half logs (or one large log) plain goat cheese
- Kosher salt & freshly ground black pepper, to taste
- ½ cup reserved pasta water
- ½ lemon, juiced
Optional: julienned spinach for garnish
Instructions
1. Bring a large pot of well-salted water to a boil. Add the penne and cook until al dente. Reserve ½ cup of the pasta water before draining.
2. Heat the olive oil in a skillet over medium heat. Add the sliced garlic while the pan is still relatively cool—this helps it infuse the oil without burning. Once the garlic turns golden and crisp, remove it and set it aside. You can use it as a garnish or save it for another dish (I like to grind mine into a garlic seasoning for challah toppings).
3. In the same garlic-infused oil, add the cherry tomatoes. Let them cook until they start to char and burst, releasing their juices. Season with salt and pepper.
4. In a large mixing bowl, combine the cooked pasta, goat cheese, blistered tomatoes, and a squeeze of lemon juice. Stir to combine, gradually adding the reserved pasta water to create a creamy sauce. The starch in the pasta water helps everything coat the noodles beautifully.
Garnish & Serve. If you want some color, toss in some julienned spinach—it’s fresh and vibrant without overpowering the dish (unlike parsley, which I personally don’t love here). Basil could work, but I think the flavors are better without it.
Serve immediately and enjoy the creamy, tangy, slightly sweet perfection that is this pasta.
Why You’ll Love This Recipe
• Minimal Ingredients, Maximum Flavor: Goat cheese melts effortlessly into a creamy sauce, meaning no extra steps or roux needed.
• Customizable: Swap cherry tomatoes for asparagus, zucchini, or even roasted red peppers.
• Make-Ahead Friendly: You can prep the blistered tomatoes ahead of time and just toss everything together when you’re ready to eat.
• Effortless But Fancy: It’s easy enough for a weeknight but feels elevated enough to serve to company.
Ina always says, “How easy is that?”—and in this case, pretty damn easy.