Pasta with Sun-Dried Tomatoes, Olive, And Goat Cheese

1 review, 4 star(s). 100% would make again

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; 1cup), plus additional for sprinkling over the pasta
1/2 c Chicken broth
1/2 lb Medium-sized pasta shells
2 lg Garlic; minced
1/4 c Kalamata; Sliced pitted, OR brine-cured black olives
3 oz Mild goat cheese
3/4 c Onion; finely chopped
2 tb olive oil
2/3 c sun-dried tomatoes in oil; Chopped, drained
1/3 c fresh parsley; Finely chopped

Original recipe makes 1



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. Serves 2. Gourmet December 1991

Verified by stevemur
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Calories Per Serving: 1242 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Not being a big fan of olives, I omitted those and added portobellas. Also added little fresh mozzarella to make extra sauce. Very yum.
SBBelle 4y ago

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