On June 30th, 2011 at 17:17 in the afternoon to be exact, my new baby girl literally glided into the world and our waiting arms. For once, after two long and difficult past births, I was rewarded with a wonderful experience. If you are reading this, thanks everyone at the hospital!

Now that the prenatal hormonal fog has dissipated (and immediately replaced by an equally puzzling postpartum hormonal fog), I have noticed that I neglected to post the last recipe in the countdown, my super quick and easy goat cheese and tomato sauce pasta.

Just so that we are clear, my forgetfulness was due to me being an airhead, as well as to said hormonal fog. Well, at least I posses a good excuse for my quirky behavior. My husband  for example was caught dipping his fries in his coffee the other day at the restaurant with no hormones as redeeming circumstances.

Since well rested parents are an endangered specie around here, at least we can be a well fed sort. I have cooked and frozen many of the recipes in this blog, but since I constantly forget to unfreeze them, this pasta sauce comes in very handy when hunger strikes. It is easy, it is quick and it is delicious. Perfect for sleep deprived airheads.

Quick Goat cheese and Tomato sauce for pasta

Ingredients:

3 Tbsp extra virgin olive oil
1 tsp minced garlic
1/2 tsp brown sugar
1/2 tsp salt
1 tsp dry herbs such as thyme, Italian seasoning mix, Oregano, etc
freshly ground black pepper to taste
1 large can (800 ml/28 oz) crushed tomatoes
1 small plain goat cheese log (the ones I find vary between 120-140 gr). Can’t find plain goat cheese? buy one with herbs and adjust the seasoning.

Preparation:

1. In a medium saucepan, heat together olive oil, garlic, salt, sugar and seasoning on med-high heat until the garlic begins to sizzle.
2. Add crushed tomatoes and mix well, reduce heat to medium and stir until heated through and well combined.
3. Add goat cheese and stir until cheese is completely melted and the sauce looks even and creamy, about 5 minutes. Taste and adjust the seasoning to your liking.
4. Serve over hot pasta. This recipe is enough for about 500 grams (1 lb ) of pasta, or less if you like yours really saucy.