Rye Pasta with a Sun-Dried Tomato Sauce and Goat CheeseMore pasta dishes from Lisa's Vegetarian Kitchen:
1 tablespoon of olive oil
1 small onion, chopped
1 clove of garlic, minced
2 - 3 jalapenos or hot chilies, finely chopped
5 1/2 ounce tin of tomato paste
splash or two of red wine
6 - 8 sun-dried tomatoes
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 cup of fresh parsley, chopped
sea salt to taste
8 - 10 ounces of uncooked pasta (I used organic rye pasta)
3/4 cup of crumbled goat cheese
Soak the sun-dried tomatoes in 1 1/2 cups of water for 20 minutes. Reserve the soaking liquid and chop the soaked tomatoes. Set aside.
Heat the olive oil in a medium sauce pan over medium heat. When hot, add the onion and fry, stirring occasionally, for roughly 5 minutes. Now add the garlic and jalapenos (or chilies) to the pan and stir and fry for another minute. Add the tomato paste and cook and stir for a minute or two. Add a bit of wine to the pot, along with the sun-dried tomatoes and spices and cook, stirring, until the liquid is absorbed. Gradually add the reserved sun-dried tomato soaking liquid, simmering, until you end up with a thick sauce. Add more water if desired. Add the parsley and some salt near the end of the cooking time.
While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until the pasta is al dente, roughly 10 minutes, depending on the type of pasta you use.
Drain the cooked pasta, return to the pot and pour the sauce over the pasta and toss well. Top each serving with crumbled goat cheese.
I'm sending this along to Presto Pasta Nights, a popular event started by Ruth. The founder is the host this week.
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