Pasta With Sun-dried Tomatoes, Cherry Tomatoes, Olives And Goat

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 large garlic cloves, minced
• 3/4 cup chopped onion
• 2 tablespoons olive oil (you can use the sundried tomato oil)
• salt & pepper
• 2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
• 1/2 cup chicken broth (you can use vegetable broth)
• 1 cup cherry tomatoes
• 1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
• 1/3 cup fresh basil, chopped
• 1/3 cup flat leaf parsley, chopped
• 1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
• 4 ounces montrachet or 4 ounces chevre goat cheese

Recipe

• 1 cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• 2 add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• 3 add the cherry tomatoes and heat till skins begin to pop.
• 4 stir in olives, basil and parsley.
• 5 toss with hot pasta and crumble goat cheese through. save a little to scatter on top.
• 6 salt and fresh ground pepper to taste.