I’m not going to lie, I love Giada. And I have been craving pasta lately. Maybe it’s the crave for energy I will need for next week (next week, oh my God). Fresh basil, pine nuts and goat cheese atop fresh pasta with meatballs in a light sun-dried tomato sauce. This combination is delicious on pizza as well! Enjoy.
Angel Hair with Sun-dried Tomatoes and Goat Cheese
Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Inactive Prep Time: — Cook Time:20 min
Serves: 4 to 6 servings
1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves
Heat 2 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 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and 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 5 minutes. Drain, reserving 1/2 cup 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.
We added fresh turkey meatballs – from the meat counter at Publix. Make sure you season them – they are very bland. Add some pine nuts and fresh basil if you have those around too. And the fresh pasta from Buitoni in the little fridge display on the pasta aisle is much better than the dried kind in the box. Trust me on this – it makes a difference!