When I told J today that dinner would be meatless, he got really quiet. My husband is a meat eater, if nothing else. He asked me if we'd need something else to go with the pasta, and I told him no. With garlic bread and a salad, this was a nice, quick dinner.
I didn't do exactly what the recipe said. I couldn't find sundried tomatoes that weren't in oil, so I started improvising. I also halved the recipe to serve 2. I don't regret my decisions. We both enjoyed dinner...and were satisfied. Go figure.
I present to you now from the June 2006 issue of Everyday Food, Goat Cheese and Sundried Tomato Pasta:
6 oz penne
1/2 c oil-packed sundried tomatoes
1/8 c pine nuts
1 Tbsp oil from the sundried tomatoes
3 cloves garlic, minced
1/4 tsp red pepper flakes
4 oz. goat cheese, crumbled
1. In a large pot of boiling water, cook the pasta to al dente. Drain, reserving 1/2 c of the pasta water.
2. Meanwhile, in a small skillet, toast the pine nuts. Set toasted nuts aside and heat oil in the skillet. Add pepper flakes and garlic, stirring until fragrant. Add a small amount of the pasta water and the tomatoes. Remove from heat.
3. Return pasta to the pot, add tomato mixture, remaining pasta water, and 3 oz of the goat cheese. Stir to combine, cover and allow the cheese to melt.
4. Serve, topped with reserved goat cheese and toasted pine nuts.
Adapted from Everyday Food, June 2006