Cellentani with Heirloom Tomatoes, Beets, & Goat Cheese

  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Jonathon Stranger.


Step 1

1. Place a large stock pot over high heat and bring to a boil.

Step 2

2. . While the water is coming to a boil begin your sauce in a large sauce pan over medium heat. Pour in half of the olive oil and then add all of the peppers and allow to simmer for 3 minutes then add the tomatoes and white wine. Cook down until ½ of the wine has been reduced and add ½ the beet slices and fresh basil. Season with sea salt.

Step 3

3. When the water comes to a boil cook the Cellentani pasta as directed. When the pasta is al dente, strain, and then add the sauce pan.

Step 4

4. Toss the pasta with the sauce and add the remainder of the olive oil. Place in a pasta bowl and add the goat cheese on top. Garnish with fresh sunflower petals and the remaining Chioggia beet slices.


  • 8 oz Barilla Cellentani Pasta
  • 1 cup mixed heirloom tomatoes, roughly chopped
  • 1 Tbsp. Pepperoncini Peppers, thinly sliced
  • 1 Tbsp. Hungarian Wax Peppers, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 4 oz Chioggia Beets, thinly shaved on a mandolin
  • 1 cup dry white wine
  • 1/2 cup Olive Oil
  • 1 oz Goat cheese, crumbled
  • 8 fresh basil leaves
  • sea salt, to taste
  • Fresh sunflower petals & Chioggia Beet slices (optional garnish)


Recipe Type: ,
Chef Recommended Cuts
  • Cellentani / Cavatappi