Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese – a delicious recipe with garlic, onion, olive oil, tomatoes, chicken broth, black olives. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third.
2
Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm.
3
In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water.
4
In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well.
5
Sprinkle the pasta with the additional goat cheese.
519
kcal
Calories
17
g
Fat
66
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large garlic cloves, minced, 3/4 cup finely chopped onion, 2 tablespoons olive oil, 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound), and more.
Yes, Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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