- 8 ounces penne
- 1 pint grape tomatoes, halved
- 4 ounces fresh herb goat cheese, crumbled (1 cup)
- 1/2 red chili pepper, thinly sliced
- 3 tablespoons olive oil
- kosher salt and black pepper
- Cook the pasta according to the package directions. Rinse under cool water and drain.
- In a large bowl, toss the pasta, tomatoes, goat cheese, and chili with the oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.