Rigatoni with Goat Cheese
Everyday Food: Great Food Fast
Coarse salt and freshly ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese
1/4 cup sliced pitted black olives (I used kalamata)
1/4 cup chopped chopped or torn herbs (I used basil)
1/4 cup toasted pine nuts
1/4 cup slivered sun-dried tomatoes (I didn't use)
In a large pot of boiling salted water, cook the rigatoni until al dente according to package directions; drain, reserving 1/2 cup of the cooking water.
Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.