Pasta with Goat Cheese and Sundried Tomatoes

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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.

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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

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