Goat Cheese and Sun-Dried Tomato Pasta
Melanie
ingredients
- Coarse salt and ground pepper
- 12 ounces rigatoni, penne, or other short tubular pasta
- 1 cup sun-dried tomatoes (not oil-packed), thinly sliced
- 1/4 cup slivered almonds
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red-pepper flakes
- 5 ounces soft goat cheese, crumbled, plus more for topping (optional)
- 1/2 cup chopped fresh parsley
directions
- 1
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
- 2
Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
- 3
To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.
Source: Kate Lovelace
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews