Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

Though I rarely eat pasta, preferring instead unprocessed whole grains and legumes, it has proved to be an ideal meal solution on more than one occasion when I failed to plan dinner the night before and found myself with mostly just staples on hand. An added bonus for busy cooks is this dish comes together in about 30 minutes but it tastes exquisite enough to be served at a fine restaurant. The tangy sun-dried tomatoes pair elegantly with the sharpness of the creamy goat cheese. I'll certainly be making this again, and next time I would add some Kalamata olives or perhaps some sauteed mushrooms. You might even consider substituting some balsamic vinegar for the red wine. Serve with a mixed green salad and you will have everything you desire.
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

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.

Serves 4.

I'm sending this along to Presto Pasta Nights, a popular event started by Ruth. The founder is the host this week.
More pasta dishes from Lisa's Vegetarian Kitchen:
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta with Goat Cheese and Mixed Mushrooms
Pasta and Feta Cheese Casserole
Penne with Fennel, Tomato and Blue Cheese


A2Z Vegetarian Cuisine said...

Wow Rye Pasta, never tried it before. I am going to the grocery store to hunt for it tomorrow. Very nice recipe and a toooo beautiful presentation.

Suparna said...

hi lisa,
This one is new to me, looks good with the garnished cheese

Preeti Singh said...

Nice and simple recipe lisa...and it looks very yummy..

rekhas kitchen said...

wow I like pasta in tomato sauce but never tried Rye pasta looks delicious with tat goat cheese yummy.

Ivy said...

Pasta is always my solution when I do not have much time for cooking. Have never seen rye pasta before but surely sounds much healthier.

Soma said...

I have never had rye pasta! give me anything with sun dried tomato & I'll love it. This looks really awesome.

yeah pasta is always a wonderful quick solution exp. with my kids who are ready to pasta anytime.

Happy cook said...

Love the ingridients in this pasta. with chilies, turmeric etc.... must ahve been yumilicious.

Priya said...

Lovely pasta dish, rye pasta looks very yum!!!!

Pooja said...

Lovely spicy yummy pasta! Have never tried rye pasta before. As you said I too make pasta when there is no other option left. Adding mushrooms and green bell pepper would give an added taste :)

Easy Recipes said...

Hey Lisa,
Haven't posted a comment in a long time. Hope all is well, once I saw this post I said it is a must try. I love spice and also a huge fan of carbs!

Also, I just started up a new site, come check it out. MyFoodRocks.com

Happy Blogging!


Nithya Praveen said...

Never tried Rye Pasta...beautiful presentation.Thanks for sharing the recipe:)

Juliana said...

Yummie, such a nice combination of flavors...and goat cheese...looks very tasty.

Helene said...

I love those quick recipes full of flavors :)

Ramya Vijaykumar said...

everything you have spelled out in the ingredients sounds healthy and full of flavors!!!

eatme_delicious said...

Mmm this looks yummy. I don't think I can ever really get sick of pasta dishes. I should really give goat cheese another chance. I've never really liked it.

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Parita said...

rye pasta sounds delicious and healthy..love the click..i was planning to make some pasta tonight for dinner..will go hunting for some rye pastas:)

Ruth Daniels said...

Sounds and looks spectacular! Thanks for sharing with Presto Pasta Nights. I'm off to hunt for rye pasta!

Hillary said...

Lisa - This looks amazing! I've never had rye pasta but I would love to try it, especially with this recipe!

Juliette said...

That looks really good! I've bookmarked it to try.

The Food Hunter said...

I've never heard of rye pasta but it sure looks good.