Angel Hair Pasta with Sun Dried Tomatoes and Goat Cheese
Sarah Haengel
We have also tried this dish with feta cheese...both are a major YUM!
ingredients
- 1 (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
- 1 cup dry white wine
- 1 pound angel hair pasta
- 3 Tbsp chopped fresh flat leaf parsley
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3-4 ounces soft fresh goat cheese, coarsely crumbled
directions
- 1
Heat 3 Tbsp of the oil from the sun dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant, about one minute. Add the tomato paste and cook for two minutes, stirring constantly. Add wine and chopped sun dried tomatoes and simmer until the liquid reduces by half, about two minutes.
- 2
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 4 minutes. Drain, reserving one cup of the cooking liquid. Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper. Mound the pasta in bowls, sprinkle wit the goat cheese, and serve.
Source: Sarah Haengel
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