Penne with Corn and Cherry Tomatoes
12 oz. penne pasta
1 dried chioptle chile, soaked in hot water 10 minutes (I omitted the chile)
2 TBS olive oil, divided
2 cloves garlic, minced
4 oz. goat cheese or feta, plus more for sprinkling on top
1/3 cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels
1. Cook pasta according to directions.
2. De-seed the chile and chop finely. Heat 1 TBS oil in skilled and saute chile and garlic for 1 minute. Stir in cheese and 1/3 cup water, and cook 2-3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining olive oil.
3. Drain pasta and return to pot. Add tomatoes, corn and cheese sauce. Toss in extra cheese, if desired.