Spaghetti al Caprino

Serves:4 to 6
Source:Evan Kleiman
  • 1 1/2 pounds tomatoes, preferably Roma
  • 1 bunch fresh basil
  • 6 tablespoons extra-virgin olive oil
  • 4 ounces fresh goat cheese
  • 1 pound spaghetti
  • salt & freshly ground pepper

Cut the tomatoes in half horizontally, and remove the seeds. Cut tomato halves into very small dice. Chop the basil coarsely. Combine the tomatoes, basil, extra-virgin olive oil, and salt in a large bowl. Meanwhile, cook the pasta in a large pot of boiling salted water. When tender but al dente, drain well and add to the pasta bowl. Toss quickly and serve immediately.