Monday, March 30, 2009

Light pastas

It's time to abandon heavy winter pastas and casseroles for (what else?) light sping/summer pastas!

I feel another series coming on. For the first installment, I've chosen to feature my favourite light pasta from Giada's repertoire. (No adaptation necessary.)



1 (10-oz) 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 oz angel hair pasta (1/2 a standard package)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh flat-leaf parsley


Heat 2 tbsp 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 min. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 min, stirring constantly. Add the wine and sundried tomatoes and simmer until the liquid reduces by half, about 2 min.

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 1/2 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.




PS — LCBO shoppers: This is the perfect amount for the recipe. You can find them by cash. (You're welcome.)

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