Pasta With Sun Dried Tomatoes Olive 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.

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.

CREAMY GOAT CHEESE AND SUN-DRIED TOMATO PASTA

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt.
• In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
• Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.
• While chicken cooks, dump pasta in boiling water and stir. Cook until aldente.
• While the pasta cooks, add another 2 tsp. of oil from sun-dried tomatoes to the same skillet you cooked the chicken in. Add onion, garlic, kale and ¼ tsp salt. Sauté until softened, 4-5 minutes.
• Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend until smooth.
• Once pasta is aldente, reserve 1 cup of cooking liquid and then drain. Add pasta, goat cheese mixture and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss until combined and cheese has melted. Add chicken and remaining sun-dried tomatoes (drained), toss to combine. If necessary, add more starchy cooking liquid to loosen the sauce up.
• Season to taste with salt and pepper.

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 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.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

PASTA WITH TOMATOES AND GOAT CHEESE

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
• While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
• Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

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.