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Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

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Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 ripe firm red tomatoes, halved across
2 firm goats’-milk cheeses (Crottin), halved across
Olive oil, to oil pan
2-3 cloves garlic, crushed
Sea salt and freshly ground black pepper
About 30g fresh basil leaves
400 g freshly cooked tagliatelle

Method

Arrange the tomato halves and cheeses on an oiled grill pan. Smear with garlic, season, and tuck in some of the basil leaves. Slide under a medium-hot grill and cook slowly for 20 minutes, or until the tomatoes are soft and the cheese browned and melty.
Toss the pasta with the tomatoes, cheese and pan juices. Add some torn basil. Check seasoning. Turn into a bowl and serve immediately.

Cook’s tip: For die-hard meat eaters, add shreds of torn, lean, smoked turkey.

Per serving: 1200kJ, 13g protein, 9.66g fat, 33.98g carbs