During the week I wish I could cook nightly lavish feasts, but occasionally the fatigue dominates and I don’t feast as often as I’d like to. However, I recently made this simple and healthy meal with my lovely ladies Maria and Phuong and it reminded me how easy it is to throw together a fresh pasta. An additional perk for me, is that this delish dish gives me dinner and a lunch for the next day (FYI: homemade pastas and soups always make the best leftovers because all the flavors have time to meld together). We made a simple whole wheat angel hair pasta with fresh basil, cherry tomatoes and goat cheese in a light garlic and white wine sauce. This dish is fast to make and is also packed full of fresh ingredients and flavor.
- 1lb of whole grain angel hair pasta
- 16oz container of cherry tomatoes (rinsed and halved)
- 4 cloves of garlic (minced)
- Large handful of fresh basil leaves (roughly chopped)
- Regular or herbed goat cheese
- 1/3 cup of white wine
- 1/2 a can of chicken stock (about 7.5 oz)
- Salt and pepper, crushed red pepper flakes (optional)
While chopping and prepping all the fresh ingredients, bring a large pot of water to a boil (add a little salt to the water to flavor the pasta more). Heat a couple tablespoons of olive oil in a medium size sauté pan and then toss in the tomatoes and 3/4 of the chopped fresh basil, salt and pepper them to taste, then after a couple minutes add in the garlic.
Sweat the garlic with the tomatoes and basil for a few minutes until the garlic begins to turn a very light brown color, it’s important to not let the garlic get dark brown or burn because it will become bitter and overpower the dish. Once the garlic cooks a little, pour the chicken broth and white wine into the same pan. Bring it all to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 10 minutes.
While the liquids in the pan are reducing, put the pasta in the boiling water and cook it for about 5-7 minutes. Stir the pasta occasionally and ensure it isn’t sticking to itself or becoming mushy. Drain the pasta and save a small cup of the pasta water on the side just in case the pasta needs additional moisture before serving. After completely draining the pasta, add a few drizzles of olive oil and pinches of salt to it. Then add the pasta to the sauté pan and toss with all of the ingredients (there should still be a fair amount of liquid in the pan prior to adding the pasta). Finally, add in the goat cheese crumbles and mix everything together over very low heat. Feel free to add more salt or pepper to taste.
After plating the pasta, top it off with some fresh basil, goat cheese and crushed red pepper…and there you go, a quick, easy and tasty light meal for any night of the week.