Friday, April 15, 2011

Rigatoni with Roasted Tomatoes and Goat Cheese

I freeze lots and lots of roasted tomatoes every summer so I can eat them year round. This is one of my favorite ways to use them. It's so easy- I just chop up the tomatoes and let them thaw, and toss them with the hot pasta when it's cooked. The tangy goat cheese crumbled on top is the perfect compliment to the sweet tomatoes.

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