I love the intensely sweet, chewy flavor of sun-dried tomatoes, and mixed with tomato paste they create a sauce with a very concentrated flavor that doesn’t require the long cooking of a traditional tomato sauce. Softened with a bit of goat cheese, this is a creamy sauce that just barely coats the pasta without weighing it down.

　　

Ingredients

4 to 6 servings

　　1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)

　　1 small onion, chopped

　　4 garlic cloves, minced

　　1/4 cup tomato paste

　　1 cup dry white wine

　　1 pound angel hair pasta

　　3 tablespoons chopped fresh flat-leaf parsley

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　3-4 ounces soft fresh goat cheese, coarsely crumbled

　　

Step 1

Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

　　

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 4 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta and parsley to the tomato mixture and toss to coat, adding some of the reserved pasta water to moisten. Season the pasta with salt and pepper. Mound the pasta in bowls, sprinkle with the goat cheese, and serve.

　　Everyday Pasta