About the Recipe
Susan’s Sun-dried Sauce - This was one of my go-to pastas when I was living in Rome. And I invented it, mostly because, since it was my own recipe, no one could tell me the right way to do it and now my daughter, Eva has perfected it and she tells me how to do it.
Ingredients
2 tbsp extra virgin olive oil
2 cloves garlic, diced
1/2 large onion, diced
1 8oz. jar of sun-dried tomatoes, drained and diced
1 small log of goat cheese
Preparation
Start by putting the pasta water on to boil. I always add four tablespoons of sea salt to the pot, but this is optional.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the garlic and onions and sautée until the onion is translucent.
Then add the sun-dried tomatoes, stirring occasionally for about three more minutes.
Next, lower the heat to low and add the log of goat cheese, breaking it up with the spoon. Stir until the goat cheese melts and becomes uniform with the rest of the sauce. Season to taste with salt and pepper and turn the burner off.
At this point, the water should be boiling in the pot so add the pasta. If the water boils while you are still doing the above steps for the sauce, add the pasta earlier.
Cook pasta according to package directions, about 10 mins, until the pasta is al dente (soft but with a firm bite).
BEFORE YOU DRAIN THE PASTA, reserve a cup of the cooking liquid and set aside.
Drain the pasta and turn the flame back on medium-low under the sauce, and add half of the cup of cooking liquid, stirring as it heats in the pan and loosens the sauce into a more creamy consistency. This amount of cooking liquid should be enough to loosen the sauce but if you would like it looser just add more liquid little by little.
Now, return the pasta to the pan with the sauce and toss to coat.
Turn off the heat, and enjoy!