Chevre Butterfly Pasta with Cherry Tomatoes, Kalamata Olives and Fresh Basil
- 1 lb butterfly (farfalle) pasta
- 1 pint cherry tomatoes
- Kosher salt
- 4 oz fresh chevre
- 1 cup kalamata olives, pitted and halved
- ½ tsp red pepper flakes, to taste (optional)
- Large handful fresh basil, coarsely chopped
This pasta dish is best eaten soon after being prepared while the chevre is creamy on the warm pasta and the tomatoes juicy. Any pasta shape could work here but butterfly pasta also known as farfalle or bow tie pasta, is a nice choice to honor the lovely butterflies flitting through our gardens.
Boil pasta in a large pot of rapidly boiling water until al dente. While pasta is cooking, cut tomatoes in halves or quarters depending on size, place in a bowl and salt well to draw out juices. Cut chevre into several pieces, set aside. When pasta is al dente, drain well, place in serving bowl, toss with the chevre until melted and pasta is uniformly coated. Add the cherry tomatoes and juices, olives, red pepper flakes, basil leaves, and a few grinds of freshly ground pepper. Toss well and serve.