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Sundried Tomato & Goat Cheese Creste di Gallo

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Sundried Tomato & Goat Cheese Creste di Gallo


  • 1/2 lb. Creste di Gallo or other short pasta

  • 2 tbsp. extra virgin olive oil

  • 1 cup sundried tomatoes, chopped

  • 1 bulb of garlic

  • Juice of 1 lemon

  • 2 oz. goat cheese

  • 1/3 cup Grana Padano or Parmigiano, finely grated

  • 2 tbsp. basil chiffonade

  • Pasta water as needed


Roasted Garlic:

  1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast in the oven for 45 minutes.

Sundried Tomato & Goat Cheese Creste di Gallo:

  1. Bring a large pot of water to a boil.

  2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  3. Add the olive oil and sundried tomatoes to a large sauté pan and sauté for 3-5 minutes until softened.

  4. Add the roasted garlic, juice of 1 lemon, goat cheese and 1/4 cup of pasta water. Stir until combined. Add more pasta water as needed.

  5. Strain the pasta and add to the pan with the creamy sundried tomato sauce. Toss over medium heat.

  6. Remove from heat and add the grated Grana Padano. Add more pasta water as needed.

  7. Plate and top with basil chiffonade.


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