A delicious and quick dish using goats cheese.
350g penne
two 1cm-thick slices sourdough bread (torn into pieces)
5 tbsp olive oil
1 punnet (250g) red cherry tomatoes (halved)
1 punnet yellow cherry tomatoes (halved)
1 1/2 tbsp red wine vinegar
1 cup basil leaves (torn)
200g goat's cheese
Preheat oven to 200C. Cook 350g penne in plenty of lightly salted boiling water until al dente. Drain. Meanwhile, place two 1cm-thick slices sourdough bread (torn into pieces) on a baking tray. Drizzle with 2 tbsp olive oil, season and bake for 10 minutes or until golden. Place 1 punnet (250g) red cherry tomatoes (halved), 1 punnet yellow cherry tomatoes (halved), 3 tbsp olive oil, 1 1/2 tbsp red wine vinegar and 1 cup basil leaves (torn) in a bowl. Toss gently. Add tomato mix to pasta and toss gently. Serve topped with coarse breadcrumbs and crumble over 200g goat's cheese.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up