Rigatoni with Goat Cheese
Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.
Recipe information
Yield
Serves 4 to 6
Ingredients
Coarse salt and fresh ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese
Topping suggestions
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts (see page 275)
1/4 cup slivered sun-dried tomatoes
Preparation
Step 1
In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
Step 2
Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
Step 3
Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
