Angel hair pasta with sun-dried tomatoes and goat cheese

Bring Italy to your kitchen with this fresh, simple pasta dish.

By GOURMETKOSHERCOOKING.COM
July 3, 2011 15:39
1 minute read.
Angel hair with sun-dried tomatoes and goat cheese

angel hair with sun-dried tomatoes and goat cheese 311. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

ANGEL HAIR PASTA WITH SUN-DRIED TOMATOES AND GOAT CHEESE

 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
¼ cup tomato paste
1 cup dry white wine
1 pound angel hair pasta
3 tablespoons chopped fresh Italian parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
3-4 ounces soft goat cheese, coarsely crumbled

Be the first to know - Join our Facebook page.


1. Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes.

2. 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 chopped sun-dried tomatoes and simmer until the liquid reduces by half about 2 minutes.

3. Bring a large pot of water to a boil; add a generous amount of salt. Add the pasta and cook until al dente, stirring, about 4 minutes. Drain, reserving 1 cup of the cooking liquid.

4. Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with sat and pepper. Mound in pasta bowls, sprinkle with the goat cheese.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR