Pasta with Tomatoes and Goat Cheese
3 tbsp. evoo
1 tbsp. red wine vinegar
1/2 tsp. kosher salt
1/8 tsp. crushed red pepper
1/4 C. chopped or torn fresh basil leaves
1/4 C. chopped fresh flat-leaf parsley
3/4C.(3 ounces) crumbled goat cheese
Preheat oven to 450°
Bring 4 quarts water to a boil in a large pot. Cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
While spaghetti cooks, combine tomatoes, 1 tablespoon evoo, vinegar, ½ teaspoon salt, and pepper, tossing well to coat. Bake tomato mixture for 10 minutes or until tomatoes are soft and lightly charred in places.
Add tomatoes and any tomato juice to spaghetti in pot. Add 1/4 cup reserved cooking water to baking pan, scraping pan to loosen browned tomato bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture.
Place pot over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
*Photo: Gentl & Hyers; Styling: Kendra Smoot