Recipe
March 10, 2009
Mediterranean Pasta With Sundried Tomatoes Recipe
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.
Directions
Yield:
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.
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