Friday, July 27, 2007

Last night's dinner #4: Angel Hair Pasta with Sundried Tomatoes

You guys have to try this recipe (scroll down for recipe). It's easy to make, the ingredients are easy to find, looks good on a plate and more importantly really really tasty. The sweetness of the sun dried tomatoes and the rich tartness of the goat cheese were a match made in heaven.

You know that it's been on my "current obsessions" list for the past two weeks - I made it again. I love this brownie recipe, it's super chocolaty but not overwhelmingly sweet. It's rich but doesn't make you feel sick afterwards. I decided to make them again because I wanted to bring a gift for Mr. & Mrs. H. They really loved these pancakes that I made one morning last time we were there, so I was thinking that they'd really appreciate a hand-made gift upon our arrival. Only 3 big ones fit in the box so I cut up the rest into brownie bits for Jonathan's office - as a "happy Friday" treat. I made seven individual baggies with two bites in each, hope they like them. I feel like a PTA mom.

Angel Hair with Sun-dried Tomatoes and Goat Cheese
Recipe courtesy Giada De Laurentiis (Again!)
Difficulty: Easy

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
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

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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