Thursday, January 31, 2008

Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese

From Every Day Pasta – Gilda DeLaurentiis

1 (10oz) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
¼ C tomato paste
1 C dry white wine
1 lb angel hair pasta
3 Tbsp chopped fresh flat-leaf parsley
1 tsp salt
½ tsp freshly ground black pepper
3-4 ounces soft fresh goat cheese, coarsely crumbled

Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 4 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper. Mound the pasta in bowls, sprinkle with the goat cheese, and serve.

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