Another weeknight wonder! As much as I love to cook elaborate dinners and put together exciting menus, or learn new skills and try out new recipes… weeknights just don’t allow for that. I get home at 7:00 and I’m starving, and I need something quick and easy. Most nights, I’ve forgotten to take whatever I had planned on serving out of the freezer to defrost, too, so it helps to have a few vegetarian dishes or pantry stand-bys on the weekly menu. This is one of the easiest, and one of the most flavorful.
Pasta with Goat Cheese and Sundried Tomatoes
8 ounces pasta (in the shape of your choice)
4 ounces goat cheese
4 ounces sundried tomatoes
extra-virgin olive oil
splash of red wine (optional)
salt and pepper
1 tablespoon chopped chives
- Cook the pasta in boiling, salted water, according to the directions on the package.
- Meanwhile, roughly chop approximately 4 ounces of sundried tomatoes.
- When the pasta reaches al dente, drain it and put it back in the pot. Add the sundried tomatoes. Crumble in goat cheese and moisten with a little olive oil, add a splash of red wine (if desired), and season with salt and pepper. Garnish with chives and serve.
Yield: Serves 4.
Wine Pairing: Because the flavors of sundried tomatoes and goat cheese are quite robust, a somewhat fuller-bodied red wine can stand up to this dish. Go for a Bordeaux blend or – if the budget allows – a Chateauneuf-du-Pape.
Source: Adapted from Giada de Laurentiis