A delightful pasta dish combining the rich flavors of sun-dried tomatoes and creamy goat cheese.
Bring a large pot of water to a boil for the pasta.
Adding a pinch of salt to the water enhances the pasta's flavor.
Drain the sun-dried tomatoes, reserving the oil.
The reserved oil adds a rich flavor to the sauce.
Heat 2 tablespoons of the reserved oil in a skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Sauté the onions in the oil until translucent, then add the garlic and cook for another minute.
Stir frequently to prevent the garlic from burning.
Add the tomato paste to the skillet and cook for 2 minutes.
Cooking the paste enhances its flavor.
Pour in the white wine and add the sun-dried tomatoes. Simmer until the liquid reduces by half.
Reducing the liquid concentrates the flavors.
Cook the pasta in the boiling water until al dente, about 8 minutes.
Stir occasionally to prevent sticking.
Reserve 1/2 cup of pasta water, then drain the pasta.
The reserved water helps adjust the sauce consistency.
Combine the pasta with the tomato mixture in the skillet, tossing to coat. Add reserved pasta water if needed.
Toss gently to avoid breaking the pasta.
Season with salt and pepper, then garnish with crumbled goat cheese and parsley.
Serve immediately for the best flavor and texture.
