Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and mushrooms and saut? until tender, about 3 minutes. Stir in the garlic and saut? until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine, sun-dried tomatoes and black olives 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.
Serve and enjoy with your favorite glass of wine.
