6 Campari tomatoes halved, then quartered to equal about 3/4 cup
3 Tbsp. finely chopped white onion
1 garlic clove minced
3 oz. Montchevre Goat Cheese Original
1/4 cup heavy cream
2 Tbsp. chopped fresh basil
1/2 Tbsp. chopped fresh oregano
1/4 cup parmesan cheese grated from the block
salt + pepper to taste
chopped parsley + breadcrumbs (optional) for garnish
Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Do this before making the sauce, but drain the pasta once it's done and set aside until we are ready to use it. Leave a bit of pasta water to add to the sauce just in case.
Heat olive oil in a large saute pan over medium-high heat. Add chopped tomatoes, and throw in a pinch of salt and pepper. Use a splatter guard if you have one, as the juice from the tomatoes will likely pop. We are using high heat to encourage blistering!
Cook tomatoes for five minutes, stirring occasionally. Turn heat to medium.
Add onion, cook until translucent and soft, about two minutes. Add garlic. Cook until fragrant, about one minute.
Turn heat to low. Add goat cheese, and mash into the tomatoes/onions/garlic, encouraging it to spread and melt as you go. Once it's melted, add heavy cream and stir to combine.
Sprinkle in freshly chopped herbs, and stir to combine.
Grate in Parmesan cheese, then season with salt and pepper to taste. Add orzo to the tomato + goat cheese sauce, and stir to coat the pasta. If you like, add a touch of pasta water to thin the sauce.
Serve with freshly chopped parsley, finely crushed breadcrumbs (optional), and enjoy!