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Tomato & Goat Cheese Pasta – easy and tasty recipe for ditalini pasta covered in roasted tomato sauce and sprinkle of goat cheese.


  • ¼ cup olive oil
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
  • ½ onion, sliced
  • 6 cloves garlic, crushed
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons chopped fresh oregano
  • 2 cups cold water
  • 1 teaspoon chopped fresh oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) package ditalini pasta
  • 2 tablespoons fresh goat cheese, crumbled


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Drizzle olive oil over the bottom of a 9×13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  3. Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  4. Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ditalini and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  6. Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Cooking Time

Prep Time: 15 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

Servings: 6

Nutrition Facts

  • 401 Calories
  • 11g Fat
  • 64g Carbs
  • 12g Protein