Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Olives

Quick and flavorful pasta with a no-cook cheese sauce

(Adapted from Everyday Food: Great Food Fast)

4–5 ounces crumbled goat cheese
½ cup finely grated Parmesan or Grana Padano cheese
¼ cup sun-dried tomatoes in oil, drained and finely chopped
¼ cup pitted kalamata or black olives, drained and roughly chopped
salt and pepper
¼ cup Italian basil, julienned or torn
1 pound tubular pasta, like rigatoni

Bring a large pot of water to a boil over high heat. Meanwhile, place the two cheeses, the tomatoes, and the olives in a large serving bowl.

When the water boils, season it with a small handful of salt. When it returns to a boil, add the pasta and cook until al dente, stirring occasionally. Reserve a ¼ cup of cooking water, then drain the pasta.

Add the pasta to the serving bowl and stir everything together, pouring in a bit of the reserved pasta water as necessary to loosen the sauce. Season to taste with salt and pepper, sprinkle basil over the top, and serve.