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Creamy Tomato Basil Pasta

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Laura Doerr


  • 1 lb pasta any short cut
  • 1 lb cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp fresh basil minced
  • 2 tbsp balsamic vinegar
  • 4 oz goat cheese
  • salt and pepper
  • crushed red pepper flakes optional for spice


  1. Bring a large pot of water to a boil, and cook pasta according to package instructions. Reserve about 1 cup of pasta water before draining.

  2. While the pasta is cooking, add olive oil and chopped onions to a large skillet over med-high meat. Cook until onions are translucent. Stir in minced garlic, tomatoes, and balsamic vinegar. Cook for about 5 minutes, or until the tomatoes begin to soften. Turn heat to med-low.

  3. Stir in the goat cheese, fresh basil, and cooked, drained pasta. Season with salt and pepper and crushed red pepper flakes (optional). Stir until cheese is fully melted, taste for seasoning, and use reserved pasta water if needed to loosen the sauce. Add additional balsamic for added zip, or a dash of Parmesan for extra cheese. Enjoy immediately!

Recipe Notes

If you have a big enough grocery store, check out the imported Italian section if it exists, your pasta options will be larger. I love to try fun new shapes! Any short cut pasta will work, like penne, shells, or spirals.

If you aren't a goat cheese fan you can sub the goat cheese for ricotta cheese. It will give you the creaminess just the same. In my opinion the goat cheese is not overpowering in this dish, it just blends really nice with the other flavors.

Another great addition or revision to this would be a scoop of basil pesto, especially if you don't have fresh basil. Yum!