Pasta With Basil Sun Dried Tomatoes And Goat Cheese Recipes

GOAT CHEESE AND SUN-DRIED TOMATO PASTA

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
• Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
• To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• 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.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA WITH BASIL, SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Bring 2 pots of water to a rolling boil - 1 for the tomatoes and the other for the pasta Add the sun-dried tomatoes to one pot and boil them for 8-10 minutes, until they are soft. Remove the tomatoes (pour into a colander or remove with a slotted spoon) and let them cool down for 10-15 minutes. Press down slightly to make sure that excess water is gone before you cut the now-soft tomatoes. They should be rehydrated, but not water-logged. Meanwhile, wash and dry the basil leaves. Cut off the stems. Lay the leaves down on cutting board in same general direction, in a pile. Cut them in thin slices, then cross-wise, into small pieces. Set aside. Lay the tomatoes on the cutting board and slice them in the same manner as the basil leaves (thin slices, then cross-wise.) Add the tomatoes to the basil in the bowl. Pour ½ cup of olive oil into the basil-tomato mixture. Add more olive oil until the oil is obvious in the mixture. (The basil and tomatoes will soak up oil, especially at first.) Mince or chop 1-2 cloves of garlic and add to the mixture. (If you don't have a garlic press, smash the cloves with the side of a knife, then cut the smashed cloves into small pieces.) Add salt and pepper to taste. Cut or crumble the goat cheese into small bits. Cook the pasta at a rolling boil in the second pot of water for the time specified on the package or until done, whichever comes first. Drain the pasta in a colander. Place the pasta in a bowl and add the basil and sun-dried tomato mixture and the goat cheese pieces/crumbles, starting with a large spoonful of the mixture and 2-3 ounces of the goat cheese, adding more until you get the taste and consistency you prefer. Mix well. It's easiest to mix the while the pasta is still hot. If the pasta has cooled, mix with a bit of hot water (then drain) to separate the pieces before adding the spread.

PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT

Steps:

• Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• Add the cherry tomatoes and heat till skins begin to pop.
• Stir in olives, basil and parsley.
• Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
• Salt and fresh ground pepper to taste.

SUN DRIED TOMATO AND GOAT CHEESE PASTA

Steps:

• Cook the bowtie past per box directions.
• Chop the sun dried tomatoes into small pieces (you can use more or less than 2-3).
• Combine the goat cheese, chopped tomatoes and minced garlic in a separate bowl with a little olive oil (if desired) and a little of the water from the boiling noodles to create a paste like sauce.
• Drain the noodles.
• Add the goat cheese mixture to the noodles and stir.
• Top with parmesan.

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE

Steps:

• In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.