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Ingredients
1 pound penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-
cured black
olives
3/4 cup torn fresh basil leaves
Instructions
Cook pasta in a 6-quart pot of boiling salted
water
until just tender, then drain. While pasta is
cooking, toss tomatoes with salt to taste in a
bowl and let juices exude.
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Toss hot pasta with goat cheese in a large bowl until
cheese is melted and coats pasta. Add tomatoes with
juices, olives, basil, and salt and pepper to taste
and toss to combine. Serve immediately.
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