Recipe by Gingerbee
When eating "Italian" out, I'd always go for something special; a new taste that wasn't served at home. I've adapted this recipe from those tastes and came up with a very quick, rich pasta dish that aims to please even the most sophisticated tastes!
Top Review by Ang11002
This was tasty but not very creamy. I would have used half a box of pasta instead of the full pound. I would also increase the goat cheese but that is a personal preference:) I love the stuff! I had an 8 oz jar of sun dried tomatoes to use up and this recipe fit the bill. Even my 9 yr old enjoyed. Thanks for posting!
- 1 (1 lb) package linguine (uncooked)
- 1 (8 ounce) jar sun-dried tomatoes (in olive oil)
- 1 (4 ounce) package goat cheese
- 1 clove fresh garlic
- 1 tablespoon salt
- fresh ground pepper (to taste)
- grated romano cheese (, to taste)
- 2 tablespoons chopped Italian parsley (optional)
Directions See How It's Made
- If you love garlic add more; if you cannot tolerate garlic, eliminate it as this dish has a full rich taste on it's own.
- Boil pasta in salted water and cook until tender yet firm (aldente).
- Drain pasta and reserve 1 cup of hot cooking water.
- In a blender or food processor, blend the sundried tomatoes in olive oil, garlic and adding the reserved hot water slowly while blending making a"sauce".
- Pour sauce over cooked pasta; toss until nicely coated.
- Crumble goat cheese into pasta and toss until completely melted.
- Season with freshly ground black pepper and grated cheese and parsley, and Viola!
- a delicious, quick way to serve a very tasty meal.