Tomato, Goat Cheese & Hot Honey Pasta
If you're looking for hot honey recipe ideas, look no further! This pasta is easy to make but fun and surprising, tossed with roasted cherry tomatoes and topped with creamy goat cheese and a generous drizzle of hot honey and crispy sage. Perfect for a simple midweek date night at home.
Ingredients
- 10.5 oz (300 g) linguine or other long pasta shape
- 2 tbsp olive oil, for roasting
- 1 lb (450 g) cherry or baby plum tomatoes, halved
- 1 tsp mixed Italian herbs or Italian seasoning
- 1 tsp dried rosemary
- 3 cloves chopped garlic, chopped
- 2 tbsp white wine, or vegetable broth
- ½ cup (50 g) parmesan, pecorino or Italian hard cheese*
- ½ cup (115 g) creamy goats cheese, or whipped feta
- 1 handful fresh sage leaves
- 2-4 tbsp hot honey, to taste
Instructions
- Preheat the oven to 180C / 360F.
- Get the tomatoes roasting. In a large casserole dish or roasting tin, scatter the tomatoes and drizzle with the oil, garlic, dried Italian herbs and rosemary. Mix to get them all well coated, add salt and pepper to taste, and extra oil if the pan seems too dry. Roast for 25-35 minutes, or until they are well reduced and jammy.2 tbsp olive oil, 1 lb cherry or baby plum tomatoes, 1 tsp mixed Italian herbs or Italian seasoning, 3 cloves chopped garlic, 1 tsp dried rosemary
- Meanwhile, prepare your crispy sage. Heat a shallow layer of olive oil in a small saucepan. Add the sage and fry, stirring regularly, until just about crisp - be careful not to burn it. Remove from the pan and place on a paper towel to soak up the extra oil. Set aside.1 handful fresh sage leaves
- Set the pasta cooking once the tomatoes are nearly ready. Don't worry if the timings don't align perfectly - the tomatoes can wait around in the oven, but you don't want to make the pasta wait.10.5 oz linguine or other long pasta shape
- Once done, remove the tomatoes from the oven and immediately pour the wine into the pan and mix through with a spatula - this will get everything unstuck from the pan and add flavor.2 tbsp white wine
- Add the parmesan cheese and stir through. If the pasta isn't ready, put the pan back in the oven (at the bottom, with the heat off) just to keep it warm.1/2 cup parmesan, pecorino or Italian hard cheese*
- Drain the pasta, reserving a little bit of the cooking water, and add to the pan with the tomatoes. Toss through. Add some of the cooking water if things are too dry.
- Serve into bowls and top with a dollop of goats cheese, a handful of crispy sage and a drizzle of hot honey. Focus most of the honey directly on top of the goats cheese but you can go around the pasta a little if you like as well. Finally add the chili flakes, if you're using, and serve immediately.1/2 cup creamy goats cheese, 1 handful fresh sage leaves, 2-4 tbsp hot honey
Notes
Serving sizes: This would be two large adult portions + one leftover portion for lunch, or you can stretch it to 2 adults + 2 kids with a side salad. If you want to scale this up, go for it, but this recipe maxes out the capacity of a normal roasting dish for the tomatoes, so you will need to roast your tomatoes in two separate dishes and then combine them at the end.
*If you need this dish to be vegetarian, watch out for animal rennet in authentic parmesan cheese. You can find supermarket alternative "Italian hard cheese" that is made with vegetarian rennet.
If you would rather pan fry the tomatoes: heat a shallow layer of olive oil on a large saute pan and add the tomatoes to it, frying for 5-10 minutes (it will vary based on the tomatoes, the pan, the heat) until the tomatoes are burst and reduced. Add the garlic and herbs, then the splash of wine.
Calories: 696kcal, Carbohydrates: 106g, Protein: 24g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 20mg, Sodium: 362mg, Potassium: 641mg, Fiber: 4g, Sugar: 30g, Vitamin A: 1139IU, Vitamin C: 39mg, Calcium: 271mg, Iron: 3mg