Tomato Basil Spaghettini

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

Original recipe makes 8 servings


1 (16 ounce) package uncooked spaghettini
1 (14.5 ounce) can diced tomatoes with garlic
2 fresh tomatoes, chopped
1 cup fresh basil leaves
2 tablespoons minced garlic
2 tablespoons olive oil
freshly ground black pepper to taste
1 lemon, juiced
4 ounces soft goat cheese

  • PREP

    15 mins

  • COOK

    10 mins


    25 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a blender or food processor, blend the diced 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.


Calories: 297 kcal
Carbohydrates: 47.2 g
Cholesterol: 7 mg
Fat: 7.9 g
Fiber: 4 g
Protein: 11 g
Sodium: 306 mg