Penne with Tomato Sauce & Papathanasiou Goat’s Cheese
Ingredients:
• 400 g penne pasta
• 3 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400 g crushed tomatoes or passata
• 1 tsp tomato paste (optional)
• ½ tsp sugar (optional)
• Salt & freshly ground black pepper
• 150–180 g Papathanasiou Goat’s Cheese, crumbled
• Fresh thyme or basil
• Optional: a splash of reserved pasta water
• 3 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 400 g crushed tomatoes or passata
• 1 tsp tomato paste (optional)
• ½ tsp sugar (optional)
• Salt & freshly ground black pepper
• 150–180 g Papathanasiou Goat’s Cheese, crumbled
• Fresh thyme or basil
• Optional: a splash of reserved pasta water
Method:
1. Cook the penne in well-salted boiling water until al dente. Reserve some pasta water.
2. Heat the olive oil in a pan and sauté the onion for 3–4 minutes until soft.
3. Add the garlic and cook brieay until fragrant.
4. Stir in the tomatoes, tomato paste (if using), sugar, salt and pepper.
Simmer for 12–15 minutes until the sauce thickens.
5. Just before Nnishing, add 2–3 tbsp of the crumbled goat’s cheese to the sauce and stir gently until partially melted, creating a lightly creamy texture.
6. Add the pasta to the sauce, loosening with a little pasta water if needed.
7. Serve immediately, topped with the remaining goat’s cheese and fresh herbs.
Related Recipes
Eggplant Slices with Tomato Sauce and Papathanasiou Goat Cheese
1. Slice the eggplants into thick rounds or slightly diagonal slices.2. Lightly brush them with olive oil and season with a little salt.For the pan3. Heat a non-stick frying pan or grill pan over medium-high heat and coo...
