Porfirio’s
Spaghetti with Marinated Tomatoes and Goat Cheese
Ingredients
1 ½ lbs. Cento San Marzzano Tomatoes drained
5 Tablespoons Cento Extra Virgin Olive Oil
2 garlic cloves finely minced
¼ teaspoon hot red pepper flakes
3 Tablespoons Cento capers
1 lb. dry spaghetti
30-40 fresh basil leaves chiffanade
¼ lb. goat cheese cut into bite size pieces.
1. Drain tomatoes and cut in half
2. Transfer tomatoes to bowl, add olive oil, garlic, red pepper flakes, capers and salt to taste
3. Cook pasta in large pot boiling water until al dente
4. Tear basil leaves into small pieces and stir basil and goat cheese into tomato mixture. Drain pasta and toss with tomato mixture.