Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives and Goat |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Can be prepared in less than an hour. I just love pasta and goat cheese and Tomatoes so I love this. This can be prepared as a side dish or a meatless main. Either way it is pretty yummy Ingredients:
2 large garlic cloves, minced |
3/4 cup chopped onion |
2 tablespoons olive oil (you can use the sundried tomato oil) |
salt & pepper |
2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil) |
1/2 cup chicken broth (you can use vegetable broth) |
1 cup cherry tomatoes |
1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive) |
1/3 cup fresh basil, chopped |
1/3 cup flat leaf parsley, chopped |
1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well) |
4 ounces montrachet or 4 ounces chevre goat cheese |
Directions:
1. Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
2. Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
3. Add the cherry tomatoes and heat till skins begin to pop.
4. Stir in olives, basil and parsley.
5. Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
6. Salt and fresh ground pepper to taste.
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