Saturday, December 29, 2007

Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese

Well, it's been over a month since I've posted! I haven't done a ton of cooking in the last month. December is a crazy month for me at work and that in combination with holiday shopping hasn't left me with much time. But now that I've had a bit of vacation, I'm ready to go again!

This recipe comes from Everyday Pasta by Giada DeLaurentiis, a book which I received from my husband for Christmas. It has a lot of great looking recipes and I intend cook each one of them at some point. I chose this recipe first because it looked fairly simple and I had just gone to Trader Joe's and picked up some goat cheese. By the way, if you have a Trader Joe's near you and you're as frustrated with I am at the prices of specialty cheeses at your local grocery store, you must visit! I got a 10 oz log of goat cheese for about $3.50. Normally, I pay that much for 5 oz at my regular grocery store. Unfortunately, the closest Trader Joe's isn't convenient enough for a weekly visit, so it's a special treat for me to make a visit! Anyway, this dish turned out to be really delicious. It will definitely be making another appearance at our dinner table.

Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese
Recipe courtesy of: Everyday Pasta by Giada DeLaurentiis


  • 1 (10 oz) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 1 pound angel hair pasta
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 ounces soft fresh goat cheese, coarsely crumbled

Heat three tablespoons of the oil from the sun-dried tomatoes in a large heavy skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute 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.