Saturday, March 27, 2010

Tagliatelle in Goat Cheese Cream Sauce with Oven-Dried Tomatoes and Fried Basil

Although I much prefer to make my own fresh pasta, it IS a production. These noodles are from Loblaws' PC brand, and are imported from Italy.


  • 1 package PC tagliatelle pasta
  • 1 pint grape tomatoes
  • small handful of basil leaves
  • 1 garlic clove, minced
  • 1 small white onion, diced (shallot works, too)
  • 1/2 cup chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • about 4 tbsp goat cheese
  • olive oil
  • butter
  • salt & pepper
  1. Heat oven to 275F.  Half the tomatoes; scatter them over a parchment paper lined baking sheet. Coat lightly in olive oil. Season with salt & pepper. Place in the oven for 1 hour.
  2. Heat a splash of olive oil and a generous pat of butter in a skillet over medium-high heat.
  3. Cook onions in heated pan until just softened.  Add garlic and cook until just fragrant.  Pour in white wine; cook on high until liquid is almost evaporated.  Add chicken stock and cook the same as above but until it's reduced by 1/2.  Add in the cream and cook on medium until it thickens.  Reduce heat to medium-low; add goat cheese and stir until it's fully melted and combined. Turn heat to low.
  4.  In a small saucepan, heat about a tablespoon of oil on medium-high heat until hot but not smoking. Add in basil leaves, one at a time (not heaping on top of one another). The leaves will begin to spatter. Cook intil they start to crisp, turning once. Remove from heat.
  5. Once tomatoes are done, add them to the goat cheese & cream sauce.
  6. Cook the pasta as directed. Drain & add to sauce pan; coat with sauce.
  7. Plate and top with fried basil. 


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