1Heat oil in a non stick pan, add onion, garlic and tomatoes and fry until sizzles, then reduce heat to low and cover. Leave to fry very gently.
2The tomatoes need to cook for around 20 minutes, so time your pasta cooking here, depending on whether you’ve got fresh or dried pasta. Cook until al dente in boiling salted water, then drain.
3Remove lid from tomatoes, stir and check there’s enough oil for the pasta. Add the basil, stir, then add the pasta to the pan, and stir well.
4Add most of the goats cheese, leaving some to put on top at the end, and stir gently through so that the pieces of cheese melt and soften but ans start to disperse, but stay in clumps. Serve the remaining cheese on top, and enjoy!
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
One man, a dog, and 15,000 heirloom plants.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.