Argentine Chimichurri Pasta with Cherry Tomatoes and Goat Cheese
This dish combines the vibrant flavors of Argentine chimichurri with the comforting texture of al dente pasta, accented by sweet cherry tomatoes and creamy goat cheese.
Preparation
Get these tasks done before you start cooking.
Making the Chimichurri
- 1
Combine herbs and garlic
In a small bowl, combine parsley, oregano, and garlic.
- 2
Add liquids
Stir in olive oil, red wine vinegar, and red pepper flakes.
- 3
Season
Season with salt and black pepper to taste and set aside.
Tip: Use fresh herbs for the chimichurri to maximize flavor.
Preparing the Cherry Tomatoes
- 1
Heat oil
In a skillet, heat olive oil over medium heat.
- 2
Sauté tomatoes
Add cherry tomatoes, sautéing until they are soft and slightly blistered, about 5 minutes.
Tip: Do not overcook the tomatoes as they should retain some firmness.
- 3
Season
Season with salt and black pepper to taste.
Tip: Use a variety of cherry tomato colors for a vibrant presentation.
How to Make Argentine Chimichurri Pasta with Cherry Tomatoes and Goat Cheese
Total time: 1 h · Yields 4 servings
- 1
Cook pasta
Cook the pasta in a pot of salted boiling water until al dente according to package instructions. Drain and reserve ½ cup of pasta water.
- 2
Toss ingredients
In a large bowl, toss the pasta with chimichurri, tomatoes, and reserved pasta water. Stir until well combined.
- 3
Serve
Top with crumbled goat cheese right before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, prepare the chimichurri ahead of time and mix it with the pasta shortly before serving.
What can I substitute for goat cheese?
Feta or ricotta can be used as alternatives to goat cheese.
Can I use a different pasta shape?
Absolutely, penne or fusilli would hold the sauce well.
Is there a gluten-free option?
Substitute with gluten-free pasta to accommodate dietary needs.
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