sun-dried tomato + goat cheese pasta
Oh happy Monday. Let's start out the week with some carbs yes?
This pasta is quick and packed with flavor. I've been making it for years and always come back to it for an easy delicious dinner. There are a couple things to note about the recipe. I almost puree the sun-dried tomatoes because my husband doesn't like the texture, but larger chopped up pieces would work fine as well. I have also made this with a lot of different pasta noodles so whatever you have on hand will work. Also, I really love goat cheese. You should too if you're going to make this.
Sundried Tomato + Goat Cheese Pasta
- 1 (10-ounce) jar sun-dried tomatoes packed in oil- pulsed in food processor to small pieces (1 Tbsp oil reserved)
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 6 oz can tomato paste
- 1 cup dry white wine
- 16 oz pasta
- Salt and freshly ground black pepper
- 5 oz soft goat cheese
- 4 tablespoons chopped fresh parsley
- 1 1/2-2 cups reserved pasta water
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant. Add the tomato paste and cook for a couple minutes until everything is combined. Add the wine and sun-dried tomatoes and simmer until the liquid reduces and no longer smells strongly of wine, around 5 minutes.
Meanwhile, cook pasta according to package directions. Reserve 1 1/2-2 cups pasta water right before draining to make the sauce.
Add goat cheese to the tomato mixture and stir until melted, adding some pasta water to loosen. Toss in pasta and stir, adding more water as needed to thin the sauce. Sprinkle with fresh parsley and serve!
Recipe modified from Giada De Laurentiis