This is an excellent pasta dish - great for either a quick and easy weeknight dinner or an elegant dinner party! It's also vegetarian!
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes 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. Mound the pasta into bowls and serve.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.1mg||16 %|
|Sodium 165.2mg||6 %|
|Potassium 474.2mg||12 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 38g|
|Protein 10.9g||16 %|
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Calories per serving: 286
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