Goat cheese creates a creamy sauce base in this simple recipe that makes for a delicious summertime lunch or dinner dish.
2 cups fusilli, penne, or any medium pasta shells
2 cloves garlic, minced
1 medium onion, finely chopped
3 tbsp extra virgin olive oil
1/2 cup chicken or vegetable broth
1/2 cup sundried tomatoes packed in oil, drained and chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup capers, drained
1/3 cup fresh parsley, finely chopped
1 cup goat cheese, crumbled plus 1/2 cup for garnish
Salt and freshly ground black pepper
Step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain, reserving 1/3 cup of the cooking water.
Step 2: Meanwhile, in a skillet over medium-low heat, cook the garlic, onion in the oil until the onion is soft and translucent. Add the broth and the sundried tomatoes and simmer until the liquid is reduced by about one half. Add the olives, capers, and parsley. Season with salt and pepper to taste. Keep the mixture warm over low heat.
Step 3: In a large serving bowl, whisk together 1 cup of the goat cheese with the reserved cooking water until the cheese is melted and smooth. Add the pasta and the tomato mixture to the bowl and toss until pasta is thoroughly coated with sauce. Season with salt and pepper to taste. Sprinkle with remaining goat cheese and serve.