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

I remember the first time I made this pasta. It was late summer, and my tiny balcony garden was overflowing with basil and cherry tomatoes. The air was thick with the scent of ripening tomatoes and the buzzing of bees. I threw together this pasta with what I had on hand, and it was an instant hit. The tangy goat cheese, the burst of sweetness from the cherry tomatoes, and the rich flavor of sun-dried tomatoes created a symphony of flavors that transported me straight to the Italian countryside. It’s a dish I still make regularly, a reminder of simple pleasures and sun-drenched days.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2-4
• Dietary Type: Vegetarian

Ingredients

• 2 large garlic cloves, minced
• ¾ cup chopped onion
• 2 tablespoons olive oil (you can use the sundried tomato oil)
• Salt & pepper
• ⅔ cup sun-dried tomatoes, drained and chopped (use the ones packed in oil)
• ½ cup chicken broth (you can use vegetable broth)
• 1 cup cherry tomatoes
• ¼ cup kalamata olives, pitted and sliced (you can use any brine packed black olive)
• ⅓ cup fresh basil, chopped
• ⅓ cup flat leaf parsley, chopped
• ½ lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
• 4 ounces Montrachet or 4 ounces chevre goat cheese

Equipment Needed

• Large skillet or sauté pan
• Large pot (for pasta)
• Colander
• Cutting board
• Chef’s knife
• Mixing spoon

Instructions

1. Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining, then drain the pasta in a colander. Set aside.
2. While the pasta is cooking, prepare the sauce. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Season with salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the garlic.
3. Add the chopped sun-dried tomatoes and chicken broth to the skillet. Bring the mixture to a simmer and cook until the broth is reduced by about one-third, about 5-7 minutes. This will concentrate the flavors of the sun-dried tomatoes and create a rich sauce base.
4. Add the cherry tomatoes to the skillet and continue to heat until their skins begin to pop, about 3-5 minutes. This will release their juices and add a burst of sweetness to the sauce. You can gently press down on them with the back of a spoon to encourage them to burst.
5. Stir in the sliced kalamata olives, chopped fresh basil, and chopped fresh parsley. Cook for another minute or two to allow the flavors to meld together.
6. Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
7. Crumble the goat cheese over the pasta and toss gently to distribute it throughout. Reserve a little of the goat cheese to scatter on top of the finished dish.
8. Season the pasta with additional salt and freshly ground pepper to taste.
9. Serve immediately, garnished with the reserved crumbled goat cheese.

Expert Tips & Tricks

• For a more intense flavor, try using sun-dried tomatoes that are packed in oil and haven’t been completely dried. The oil adds a richness to the sauce.
• If you don’t have chicken broth on hand, vegetable broth or even the reserved pasta water can be used as a substitute.
• To prevent the garlic from burning, add it to the skillet after the onion has cooked for a few minutes.
• If you want a little heat, add a pinch of red pepper flakes to the sauce along with the garlic and onion.
• Don’t overcook the pasta! Al dente pasta holds its shape better and has a more pleasant texture.
• If you don’t have Montrachet, you can use any soft goat cheese. Even feta cheese works well in a pinch.
• For an even creamier sauce, reserve some of the goat cheese and stir it in at the end, right before serving. This will melt the cheese slightly and create a richer texture.

Serving & Storage Suggestions

This pasta dish is best served immediately while the pasta is hot and the goat cheese is still slightly warm. It can be served as a light lunch, a satisfying side dish, or a vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or water if necessary to prevent it from drying out. Microwaving is also an option, but it may affect the texture of the pasta and goat cheese. I would not recommend freezing this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	667.2 kcal	N/A
Calories from Fat	164 g	25%
Total Fat	18.2 g	28%
Saturated Fat	2.7 g	13%
Cholesterol	0 mg	0%
Sodium	732.6 mg	30%
Total Carbohydrate	107.6 g	35%
Dietary Fiber	8.8 g	35%
Sugars	13.6 g	N/A
Protein	20.7 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan: Substitute the chicken broth with vegetable broth and use a vegan goat cheese alternative. Nutritional yeast can also add a cheesy flavor.
• Gluten-Free: Use your favorite gluten-free pasta. Brown rice pasta and lentil pasta work well.
• Different Cheese: Try using feta cheese, ricotta cheese, or even Parmesan cheese instead of goat cheese.
• Add Protein: Add grilled chicken, shrimp, or chickpeas for a more substantial meal.
• Seasonal Variation: In the fall, add roasted butternut squash or pumpkin to the pasta. In the spring, add asparagus or peas.

FAQs (Frequently Asked Questions)

Q: Can I make this pasta ahead of time?
A: While it’s best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving to prevent it from becoming mushy.

Q: Can I use dried basil and parsley instead of fresh?
A: Fresh herbs provide a much brighter flavor. However, if you must use dried herbs, use about 1 teaspoon of dried basil and 1 teaspoon of dried parsley.

Q: Can I use a different type of pasta?
A: Absolutely! Bowties and fusilli work well, but you can use any pasta shape you like. Penne, farfalle, and rotini are all good options.

Q: How can I make this dish spicier?
A: Add a pinch of red pepper flakes to the sauce or use spicy sun-dried tomatoes.

Q: What can I serve with this pasta?
A: This pasta is delicious on its own, but it also pairs well with a side salad or some crusty bread. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would be a perfect accompaniment.

Final Thoughts

This Pasta with Sun-Dried Tomatoes, Cherry Tomatoes, Olives and Goat Cheese is a simple yet elegant dish that is perfect for any occasion. It’s bursting with flavor, easy to make, and endlessly adaptable. I encourage you to try this recipe and make it your own. Feel free to experiment with different ingredients and variations. Don’t be afraid to get creative and have fun in the kitchen. And most importantly, share your delicious creation with friends and family!