A recipe for tomatoes and basil

I had a bunch of cherry tomatoes from the farmers’ market and a lot of basil growing in my garden. What to make? After searching epicurious.com, I came up with a recipe that used those ingredients plus olives, goat cheese, and pasta. I made it last night. It’s a great summer dish that I’ll be making again.

Pasta with Tomatoes and Goat Cheese

1 pound gemelli or penne
2 3/4 pound cherry tomatoes, halved
5 to 6 ounces soft mild goat cheese, crumbled
2/3 cup coarsely chopped kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves

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 (I used 2 teaspoons kosher salt) in a bowl and let juices exude.

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. Serves 4-6.
—From Gourmet, September 2000

Photo by Quintin Bacon, courtesy of epicurious.com