Braden Family Cookbook
Angel Hair with Sun-dried Tomatoes and Goat Cheese
(10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium h eat. 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 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.