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Penne With Tomatoes, Basil And Goat Cheese

pasta, cheese

4 cups penne
1 tablespoon olive oil
1 medium onion; chopped
1 clove garlic; crushed
1 jalapeño pepper; seeded and chopped fine
1 can (14-oz) plum tomatoes
1/4 pound soft goat cheese; cut into small pieces
3 tablespoons chopped fresh basil
2 tablespoons chopped black olives
salt and pepper
grated Parmesan cheese

Cook penne in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, heat oil in large frypan over medium-high heat. Add onion, garlic and jalapeno pepper; sauté for 3 minutes or until onion is tender. Add tomatoes, stirring to break them up. Reduce heat and simmer for about 4 minutes, stirring occasionally. Reduce heat and add goat cheese, basil and olives; stir until cheese melts. Add sauce to pasta and toss. Add salt and pepper to taste. Sprinkle with Parmesan cheese. Start the meal with Parmesan Poppy Seed Bread and finish dinner with a dark green salad. Parmesan Poppy Seed Bread: Cut four slices of Italian-style bread. Brush each slice with olive oil, sprinkle with a teaspoon of poppy seeds and a tablespoon of grated Parmesan cheese. Broil until the cheese begins to turn golden.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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