Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives and Goat

Can be prepared in less than an hour. I just love pasta and goat cheese and Tomatoes so I love this. This can be prepared as a side dish or a meatless main. Either way it is pretty yummy

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 2  large garlic cloves, minced
• 3⁄4 cup  chopped onion
• 2  tablespoons olive oil (you can use the sundried tomato oil)
•  salt & pepper
• 2⁄3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
• 1⁄2 cup chicken broth (you can use vegetable broth)
• 1  cup cherry tomatoes
• 1⁄4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
• 1⁄3 cup fresh basil, chopped
• 1⁄3 cup flat leaf parsley, chopped
• 1⁄2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
• 4  ounces  montrachet or 4  ounces  chevre  goat cheese

Directions

1. Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
2. Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
3. Add the cherry tomatoes and heat till skins begin to pop.
4. Stir in olives, basil and parsley.
5. Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
6. Salt and fresh ground pepper to taste.