This pasta is really easy, and uses a few big-flavor ingredients to really pack a punch. I love to use the oil from sun-dried tomatoes to saute the onions and garlic in, because it just gives it that much more depth and sweetness from the tomatoes. This is great the next day too, eaten almost as a pasta salad.

sun dried tomato and goat cheese pasta
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Sun-Dried Tomato And Goat Cheese Pasta

Category

dinner pasta

Prep Time

10 minutes

Cook Time

20 minutes

Image of Sun-Dried Tomato And Goat Cheese Pasta

Ingredients

  • 1 7 to 10 ounce jar sun-dried tomatoes packed in oil, (chopped (oil reserved))
  • 1 small onion, (chopped)
  • 4 garlic cloves, (minced)
  • 1/4 cup tomato paste
  • 2/3 cup dry white wine

  • 8 ounces pasta, such as Angel Hair or Vermicelli Lunghi

  • Salt and freshly ground black pepper
  • 2 ounces soft fresh goat cheese, (coarsely crumbled)
  • 2 tablespoons chopped fresh Italian parsley leaves

Instructions

  1. Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
nut free
vegetarian