Tomato basil vermicelli with goat's cheese

    25 min

    This aromatic garlic, basil and tomato sauce will delight the senses. The goat's cheese is the perfect creamy complement to an already delightful dish!

    50 people made this

    Serves: 8 

    • 1 (500g) packet vermicelli pasta
    • 1 (400g) tin whole plum tomatoes
    • 2 fresh tomatoes, chopped
    • handful fresh basil leaves
    • 6 cloves garlic, minced
    • 2 tablespoons olive oil
    • freshly ground black pepper to taste
    • 1 lemon, juiced
    • 100g (4 oz) soft goat's cheese

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook pasta according to packet instructions; drain.
    2. In a blender or food processor, blend the tinned tomatoes, fresh tomatoes, basil, garlic, olive oil and pepper just until chunky.
    3. In a bowl, gently toss the cooked pasta and tomato mixture. Sprinkle lemon juice over the pasta and top with goat cheese just before serving.

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    Reviews & ratings
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    Reviews in English (32)


    Something else. Added some fresh spinach and warmed the sauce through.  -  18 Apr 2009


    Simple and delicous!  -  18 Apr 2009


    This was excellent! I've made it twice in one week and both times it was gobbled up. Very light pasta dish for summer. Even my dad, who has to have meat, loved it and asked for more! Angel hair and thin spaghetti can also be used. Didn't have goat cheese the second time around and it was fine, but will definitely use it in the future as it does give the dish an extra unique taste.  -  28 May 2006  (Review from Allrecipes US | Canada)