1 box of Banza Pasta (we used Rigatoni)
1 Spero Sundried Tomato Chevre
3 Cloves of Garlic
1 cup of Water
12 oz Cherry Tomatoes
Fresh Basil (optional)
Mince garlic and onions. Saute in a non-stick pan with small amount of oil (if needed).
Once onions are translucent, add whole, cherry tomatoes into pan and cover. Turn heat down to low.
Add desired amount of pepper. Allow for tomatoes to become soft (only until skin wrinkles).
Using a spoon, carefully lift tomatoes out of pan and set to the side.
Boil water and cook pasta according to instructions on packaging.
Use one Spero Sundried Tomato Chevre and add to onions and garlic in the pan. Turn heat to low.
Use a spatula to evenly blend cheese with onions and garlic. Slowly, and in small amounts, start adding the 1 cup of water into pan. Do not do this all at once to allow for desired level of creaminess for the sauce. If more water is desired, add to personal preference.
Drain pasta once done cooking.
Transfer finished pasta into pan that contains the sundried tomato sauce. Mix pasta and sauce until all noodles are covered evenly.
Re-add the cherry tomatoes to the pan and warm entire dish on low heat.
Taste test the sauce to see if any more salt is needed. Note: Cheese is already salty and may not require any more salt in sauce!
Garnish with fresh basil.