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Entree
Italian
4 servings
15 minutes
20 minutes
This recipe has lots of zing from two forms of the sun-dried tomatoes. As is, this is a complete, vegetarian meal. Add more nutritents with a small, green salad.
1 (14 ounces) package dry Fusilli pasta (corkscrew pasta)
2 tablespoons extra virgin olive oil
1 small Maui Onion, chopped
4 cloves peeled garlic, minced
1/4 cup tomato paste
2 tablespoons Sun Dried Tomato Pesto
2/3 cup white wine
1/2 jar Sun Dried Julienne Tomatoes, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces goat cheese (see note below)
Organic Italian parsley, chopped as needed
Prepare pasta per the package directions. In a heavy large skillet, heat the olive oil over a medium flame.
Sauté the onions until translucent. Add the garlic and cook until fragrant, about 30 seconds.
Next stir in the tomato paste and pesto. Add the white wine and sun dried tomatoes and bring to a boil.
Reduce heat and simmer until the sauce reduces by one half, about 4 minutes. In a large bowl, toss the pasta with the sauce and season with salt and pepper.
Crumble the goat cheese and sprinkle over the pasta. Garnish with the parsley and serve.
If you don't like goat cheese, try a good feta cheese in its place. Cream cheese will also work, but will not be as tangy.
