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  • 2tablespoons extra virgin olive oil
  • 2garlic cloves, minced
  • Salt
  • freshly ground pepper
  • 4large basil leaves, cut in slivers chiffonade
  • 3ounces goat cheese, crumbled
  • 1 package Round Rock Red Bell Pepper pasta
  1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the basil and goat cheese and season with salt and pepper. Remove from the heat.
  2. When the water comes to a boil add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
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