Penne with goat's cheese, tomatoes and breadcrumbs

Penne with goat's cheese, tomatoes and breadcrumbs
Penne with goat's cheese, tomatoes and breadcrumbs 
Dietary
Vegetarian

A delicious and quick dish using goats cheese.

Ingredients

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

Method

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.

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