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Angel Hair with Sun-dried Tomatoes and Goat Cheese

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 (290g) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
60ml tomato paste
160ml dry white wine
230g angel hair pasta
Salt and freshly ground black pepper
60g soft fresh goat cheese, coarsely crumbled
2 tbsp chopped fresh Italian parsley leaves
Heat two tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about one minute. Add the tomato paste and cook for two minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about two minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about five minutes. Drain, reserving 120ml of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

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