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On new arrivals, forgotten recipes and a quick Goat Cheese and Tomato sauce Pasta

July 11, 2011

in Babies, Pasta, Recipes, Vegetarian

On June 30th, 2011 at 17:17 in the afternoon to be exact, my new baby girl literaly glided into the world and our waiting arms. For once, after two very long and difficult past births, I was rewarded with a wonderful experience. If you are reading this, thanks everyone at the hospital!

Lia's arrival


Now that the prenatal hormonal fog has dissipated (and immediately replaced by an equally puzzling postpartum hormonal fog), I have noticed that I neglected to post the last recipe in the countdown, my super quick and easy goat cheese and tomato sauce pasta.

Just so that we are clear, my forgetfulness was due to me being an airhead, as well as to said hormonal fog. Well, at least I posses a good excuse for my quirky behavior. My husband  for example was caught dipping his fries in his coffee the other day at the restaurant with no hormones as redeeming circumstances.

Since well rested parents are an endangered specie around here, at least we can be a well fed sort. I have cooked and frozen many of the recipes in this blog (I’ll write a post dedicated to freezer friendly recipes soon), but since I constantly forget to unfreeze them, this pasta sauce comes in very handy when hunger strikes. It is easy, it is quick and it is delicious. Perfect for sleep deprived airheads.


Quick Goat cheese and Tomato sauce for pasta


3 Tbsp extra virgin olive oil
1 tsp minced garlic
1/2 tsp brown sugar
1/2 tsp salt
1 tsp dry herbs such as thyme, Italian seasoning mix, Oregano or anything else you might like
freshly ground black pepper to taste

1 large can (800 ml/28 oz) crushed tomatoes
1 small plain goat cheese log (the ones I find vary between 120-140 gr). Can’t find plain goat cheese? buy one with herbs and adjust the seasoning.


1. In a medium saucepan, heat together olive oil, garlic, salt, sugar and seasoning on med-high heat until the garlic begins to sizzle.
2. Add crushed tomatoes and mix well, reduce heat to medium and stir until heated through and well combined.
3. Add goat cheese and stir until cheese is completely melted and the sauce looks even and creamy, about 5 minutes. Taste and adjust the seasoning to your liking.
4. Serve over hot pasta. This recipe is enough for about 500 grams of pasta, or less if you like yours really saucy.


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{ 4 comments… read them below or add one }

Rock Kitaro July 11, 2011 at 8:00 pm

Very nice recipe! Thanks for this!!

Angie July 14, 2011 at 10:29 pm

I love your blog! Recipes and humor. See you guys soon!

Grand-Maman Miche July 15, 2011 at 3:10 pm

Hello luvs… I went through all the recipes for salads… I was positive I would find your wonderful pasta salads! When I couldn’t find them, I went through the whole list of recipes… Now I look silly because I promised Grand-Pa I would make him two of your summer pasta salads : the one with the very-thin-spaghetti type of pasta with peas and carrots (that I loved so much) and the one with the curled-in-a ball type of pasta with olives and cherry tomatoes… I know it’s a lot of work posting these recipes, but I’m sure I won’t be the only one that will slobber over them… ; )
Desperate Grand-Ma

ayallawt July 18, 2011 at 12:33 am

It’ss because I make them up as I go….OK, next time I’ll try to measure things..sorry! We miss you around here btw!

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