Spaghetti with Sun-dried Tomatoes and Goat Cheese
Region: Italy
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy

This kind of summer pasta dish is made with a salsa cruda, that is, a raw sauce of ingredients that heat with the warmth of the cooked spaghetti.  After the spaghetti is drained, toss it with the other ingredients and let their flavors meld slowly as the pasta cools from hot to warm.  You will only need a small portion if you serve with Grilled Lamb Rib Chops and Grilled Portobello Mushrooms (see links below).

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 35 minutes

1/2 pound spaghetti

4 slices sun-dried tomatoes, soaked in water for 30 minutes (soaking is not necessary if they are oil-packed)

1/4 cup extra-virgin olive oil

1 tablespoon finely chopped mixed fresh herbs, such as parsley, oregano, thyme, mint and basil

2 garlic cloves, finely chopped

3 ounces fresh goat cheese

Freshly ground black pepper to taste

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

2. Meanwhile, drain the tomatoes and chop.   (You should have about 3 tablespoons).  Toss together with the olive oil, mixed herbs, garlic, goat cheese, and black pepper to taste.

3. Transfer the pasta to a bowl and toss with the other ingredients until they are well mixed and then transfer to a serving platter.  Leave for 5 minutes before serving.

Variation: 

Note: 

Posted: 12/23/2006

Referenced Recipes:

Grilled Lamb Rib Chops

Grilled Portobello Mushrooms