Pasta with Roasted Peppers and Goat Cheese
Ingredients
- 1 pound pasta, such as penne, farfalle or gemelli
- 2 cups marinated roasted red peppers (1 pound), drained, half cut into 1/2-inch-wide strips
- 6 oil-packed anchovies
- 1 large garlic clove, thinly sliced
- 1 teaspoon black olive tapenade (optional)
- 3/4 teaspoon chopped thyme
- 1/2 cup mild fresh goat cheese (about 5 ounces)
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese, for serving
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