Creamy Cherry Tomato and Pepper Pasta

Ingredients

• 9 oz short pasta (such as Penne Lisce, penne or rigatoni)
• 1 Tablespoon olive oil
• 1/2 small onion (diced)
• 2 cloves garlic (sliced)
• 1/2 cup cherry or grape tomatoes (halved)
• 1 cup heavy whipping cream (or a lighter cream mixed with 1 tsp cornstarch)
• 1/2 cup milk (at least 2%)
• 1/2 cup jarred roasted red peppers (sliced)
• 1/4 cup goat cheese (crumbled)
• 1/4 cup Parmesan cheese (freshly grated)
• 1/4 cup fresh basil leaves (sliced)

Instructions

1. 1

   Bring a large pot of water to a boil. Salt generously and cook the pasta to al dente.

2. 2

   Meanwhile, heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring until softened. Add the garlic and cook 1 minute more. Add the cherry tomatoes with a sprinkling of salt and cook stirring, for about 30 seconds, then add the cream, milk and red peppers. Cook a minute or two until sauce warms through, then turn off the heat under the sauce until the pasta is ready.

3. 3

   When pasta is ready, drain well. Add to skillet, returning the heat under the skillet to medium. Add 1/2 of the goat cheese, 1/2 of the Parmesan and 1/2 of the basil and cook, stirring, until cheese is melted and everything is warmed through, about 2 minutes. *Don't over-cook here, as you don't want the tomatoes to over-cook and disintegrate into the sauce. Remove from heat and season with salt and freshly ground pepper.

4. 4

   Spoon pasta into serving bowls. Garnish with the remaining goat cheese, Parmesan and fresh basil leaves.