Corn and Tomato Smoky Penne Pasta
Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.
chipotle chili peppers
dried, soaked in hot water 10 minutes,from a can of chipotle peppers in adobo sauce
minced, about 2 cloves, oor more or less as needed
goat (chevre) cheese
plus more for crumbling and sprinkling, if needed
fresh or frozen
Cook pasta according to package directions. Steam or boil the corn for about 5 minutes and set aside.
Meanwhile, remove seeds from chipotle chile and finely chop.
Heat 1 tablespoon of oil in skillet over medium-low heat.
Add chile and garlic, and sauté 1 minute, until fragrant.
Stir in goat cheese and ⅓ cup water, and cook 3 minutes, or until smooth sauce forms, stirring constantly.
Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 tablespoon of olive oil.
Drain pasta, and return to pot.
Add tomatoes, corn and cheese sauce. Gently mix together until the sauce evenly coats all the ingredients.
Season with salt and pepper to taste, and transfer to warm serving bowl.
Top with extra goat cheese crumbles and cilantro if desired.