# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rigatoni)
→ Tomato Sauce
02 - 2 pints cherry tomatoes, halved
03 - 3 tbsp extra virgin olive oil
04 - 4 garlic cloves, finely chopped
05 - 1/2 tsp crushed red pepper flakes (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Goat Cheese Snowflake
08 - 8 oz fresh goat cheese log
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup panko breadcrumbs
11 - 1 tbsp olive oil
→ Finish
12 - 1/2 cup fresh basil leaves, torn
13 - 1/3 cup toasted pine nuts (optional)
# How To Make It:
01 - Set oven temperature to 400°F (200°C).
02 - In a large ovenproof baking dish, combine halved cherry tomatoes, olive oil, chopped garlic, crushed red pepper flakes, sea salt, and black pepper. Toss thoroughly to coat all ingredients evenly.
03 - Place the goat cheese log at the center of the tomato mixture. In a separate bowl, mix grated Parmesan, panko breadcrumbs, and 1 tablespoon olive oil. Sprinkle this mixture evenly over the goat cheese to form a snowflake pattern.
04 - Bake for 25 to 30 minutes until the tomatoes are soft and blistered, and the goat cheese develops a golden crust on top.
05 - Simultaneously, cook pasta in a pot of salted boiling water following package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
06 - Remove the baking dish from the oven. Add the cooked pasta and a splash of reserved pasta water to the tomatoes and goat cheese. Stir gently to combine, breaking up the cheese and forming a creamy sauce.
07 - Fold in torn fresh basil leaves and toasted pine nuts, if using. Adjust seasoning as needed.
08 - Plate immediately, garnishing with additional basil and a drizzle of olive oil if preferred.
