This is a fabulous dish for an easy weeknight supper or even to serve to houseguests! It would be wonderful as a vegetarian meal or, the way I did it, with sautéed chicken breasts over the top! Whatever you choose, this meal is exploding with flavor, bright and colorful on the plate, and sure to be a crowd pleaser, no matter who is sitting at your table! Bon appetit!
1 10-ounce jar sub-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 cloves garlic, 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, crumbled
Heat 3 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 1 minute more. Add the tomato paste and cook 2 minutes, stirring constantly to combine. Add the wine and chopped sun-dried tomatoes and summer 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. Drain. Add the pasta and parsley to the tomato mixture and toss to coat. Season with salt and pepper. Mound the pasta in bowls, sprinkle with goat cheese and more parsley, and serve.
**If you'd like to add some protein to this dish, before making the sauce, season some boneless, skinless chicken breasts with salt and pepper, and saute with garlic and olive oil until cooked through. Place on a plate in a warm oven while preparing the sauce in the same skillet. While the pasta is cooking, slide the chicken into the sauce to soak up more flavor. Serve the pasta with a chicken breast on top and the sauce poured over all.
Recipe adapted from Everyday Pasta, by Giada de Laurentiis.