Penne With Sun-Dried Tomatoes and Goat Cheese: A Taste of the Mediterranean Sun

The first time I tasted this dish was at a small trattoria nestled in the hills of Tuscany. The sun-dried tomatoes, intensely flavorful and bursting with the essence of summer, were a revelation. Combined with the tangy goat cheese and the perfectly al dente penne, it was a simple yet unforgettable culinary experience that I’ve strived to recreate ever since. The vibrant colors and bold flavors transport me back to that sun-drenched Italian afternoon with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Dietary Type: Vegetarian

Ingredients

• 1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 2/3 cup dry white wine
• 8 ounces penne
• 2 ounces soft fresh goat cheese, coarsely crumbled
• 2 tablespoons chopped fresh basil leaves
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Equipment Needed

• Large pot
• Heavy large skillet

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. This is crucial for properly cooking the penne.
2. While the water is heating, prepare the sauce. Heat 2 tablespoons of the oil reserved from the jar of sun-dried tomatoes in a heavy large skillet over medium heat. Don’t discard the remaining oil! It’s infused with amazing flavor and can be used for other dishes.
3. Add the chopped onion to the skillet and sauté until tender and translucent, approximately 3 minutes. Stir occasionally to prevent burning.
4. Stir in the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
5. Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly. This step helps to caramelize the tomato paste, intensifying its flavor and adding depth to the sauce.
6. Pour in the dry white wine and add the chopped sun-dried tomatoes. Simmer until the liquid reduces by half, about 2 minutes. This reduces the acidity of the wine and concentrates the flavors of the sauce.
7. Once the water is boiling, add the penne and cook according to package directions until al dente, meaning “to the tooth.” It should be firm but not hard.
8. Before draining the penne, reserve approximately 1/2 cup of the pasta water. This starchy water will help to create a creamy sauce that clings to the pasta.
9. Drain the cooked penne and immediately add it to the skillet with the sun-dried tomato mixture. Toss to coat thoroughly. If the sauce seems too thick, add some of the reserved pasta water to moisten it to your desired consistency.
10. Season the pasta to taste with salt and pepper. Remember that the sun-dried tomatoes are already quite salty, so taste carefully before adding more salt.
11. Transfer the penne to serving bowls. Sprinkle generously with the coarsely crumbled goat cheese and chopped fresh basil leaves. If desired, you can also add some grated Parmesan cheese for an extra layer of flavor.
12. Serve immediately and enjoy!

Expert Tips & Tricks

• Infuse the Oil: For an even more intense flavor, consider adding a pinch of red pepper flakes to the oil while sautéing the onions and garlic.
• Quality Matters: The quality of the sun-dried tomatoes and goat cheese significantly impacts the final result. Opt for high-quality ingredients whenever possible.
• Pasta Water is Key: Don’t skip reserving the pasta water! It’s the secret to a creamy, emulsified sauce.
• Goat Cheese Variation: If you prefer a milder flavor, try using a whipped goat cheese for a smoother texture.
• Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it before adding the cooked pasta.

Serving & Storage Suggestions

Serve this Penne With Sun-Dried Tomatoes and Goat Cheese immediately for the best flavor and texture. A simple green salad and a crusty bread are excellent accompaniments. To elevate the presentation, garnish with a sprig of fresh basil and a drizzle of high-quality olive oil.

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 water or broth to prevent drying. Reheating in the microwave is also an option, but may affect the texture of the pasta. This dish is best enjoyed fresh and is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	449.5 kcal	N/A
Calories from Fat	128 g	29%
Total Fat	14.3 g	21%
Saturated Fat	3.6 g	18%
Cholesterol	6.5 mg	2%
Sodium	374.8 mg	15%
Total Carbohydrate	68.5 g	22%
Dietary Fiber	11.4 g	45%
Sugars	3.3 g	N/A
Protein	11.6 g	23%

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

Variations & Substitutions

• Vegan Option: Substitute the goat cheese with a plant-based alternative or nutritional yeast for a cheesy flavor.
• Gluten-Free: Use gluten-free penne pasta.
• Add Protein: Grilled chicken, shrimp, or sausage can be added for a heartier meal.
• Vegetable Boost: Incorporate other vegetables like spinach, mushrooms, or bell peppers. Sauté them along with the onions and garlic.
• Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a spicy kick.
• Fresh Herbs: Experiment with different fresh herbs like oregano, thyme, or rosemary.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can, the flavor profile will be different. Sun-dried tomatoes offer a concentrated sweetness and depth that fresh tomatoes don’t provide. If using fresh, consider roasting them first to intensify their flavor.

Q: How do I prevent the pasta from sticking together?
A: Ensure you use enough salted water when cooking the pasta. Also, avoid overcooking the pasta, and toss it with the sauce immediately after draining.

Q: Can I use a different type of cheese?
A: Yes, you can substitute the goat cheese with feta cheese, ricotta cheese, or even Parmesan cheese, depending on your preference.

Q: What if I don’t have dry white wine?
A: You can substitute it with chicken broth or vegetable broth, but the wine adds a depth of flavor that’s hard to replicate. A splash of lemon juice can help brighten the sauce.

Q: Can I freeze this dish?
A: While you can freeze the sauce separately, freezing the entire dish is not recommended as the pasta and cheese may change texture upon thawing.

Final Thoughts

This Penne With Sun-Dried Tomatoes and Goat Cheese is a delightful and easy-to-make dish that’s perfect for a weeknight dinner or a casual gathering. The combination of sweet sun-dried tomatoes, tangy goat cheese, and perfectly cooked pasta is a guaranteed crowd-pleaser. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – and maybe even a photo of your delicious creation! Buon appetito!