You may think that there's no need for elevation or innovation for the classic workaday pasta, but au contraire… one bite of these fried goat cheese pucks and you'll be rethinking all your assumptions. Crispy panko on the outside hides a creamy perfection that melds perfectly with the chunky tomato-and-pepper pasta sauce. Elevate or innovate, this meal delightfully resonates.
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You Will Need
Small Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince oregano.
Halve and peel onion. Cut halves into ¼" dice.
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Make the Medallions
In a mixing bowl, combine half the oregano (reserve remaining for garnish) and panko.
Remove goat cheese medallions from refrigerator. Brush or spoon ½ tsp. olive oil on each side of medallions, letting excess oil drip off. Then place medallions in panko mixture and gently press cheese into panko, completely coating.
Place a small non-stick pan with 2 Tbsp. olive oil over medium heat. Add goat cheese medallions to hot pan. Cook undisturbed until browned, 30 seconds per side.
Remove goat cheese to a plate and set aside.
Make the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add onion, red bell pepper, and ¼ tsp. salt to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.
Stir in marinara sauce, pasta cooking water, and red pepper flakes (to taste) until combined.
Remove from burner.
Finish the Dish
Stir pasta into sauce.
Plate dish as pictured on front of card, garnishing with goat cheese medallions and remaining oregano. Bon appètit!
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