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Pasta with Goat Cheese, Tomatoes, and Crispy Garlic

  • Author: B. Britnell
  • Total Time: 40 minutes
  • Yield: 3 servings 1x


  • 2 tablespoons olive oil
  • 23 garlic cloves, peeled and smashed
  • 8 ounces fusilli pasta
  • 910 ounces grape tomatoes, halved
  • 4 ounces crumbled goat cheese
  • 1012 fresh basil leaves, chiffonade
  • sea salt to taste
  • freshly grated Romano cheese (optional)


  1. Add the olive oil and smashed garlic to a small skillet over low heat.
  2. Let cook for 10-15 minutes, stirring the garlic every two to three minutes. Be sure to keep a close eye on it, making sure the garlic doesn’t burn. The end result should be lightly golden and toasted garlic.
  3. Remove from heat and let cool slightly. Spoon out the garlic and finely chop. Set aside.
  4. Meanwhile, add the grape tomatoes to a colander and cook fusilli according to package directions.
  5. Drain the fusilli over the tomatoes and let sit for a couple of minutes.
  6. In a large bowl, mix together the fusilli, tomatoes, goat cheese, basil, and infused olive oil. Season with salt to taste.
  7. Top with crispy garlic and Romano cheese.
  8. Devour.
  • Prep Time: 20
  • Cook Time: 20