| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Garlic cloves; minced |
| 3/4 |
c |
Finely chopped onion |
| 2 |
tb |
Olive oil |
| 2/3 |
c |
Chopped drained sun-dried tomatoes packed; (about 1/4pound) |
|
|
; in oil |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Sliced pitted Kalamata or other |
|
|
; brine-cured black olives |
| 1/3 |
c |
Finely chopped fresh parsley leaves |
| 1/2 |
lb |
Medium-sized pasta shells |
| 3 |
oz |
Mild goat cheese such as Montrachet; crumbled (about |
|
|
; 1cup), plus |
|
|
; additional for |
|
|
; sprinkling over the |
|
|
; pasta |
INSTRUCTIONS
In a small skillet cook the garlic, the onion, and salt and pepper to taste
in the oil over moderately low heat, stirring, until the onion is soft, add
the tomatoes and the broth, and simmer the mixture until the liquid is
reduced by about one third. Stir in the olives, the parsley, and salt and
pepper to taste and keep the mixture warm. In a kettle of boiling salted
water cook the pasta until it is al dente and drain it well, reserving 1/3
cup of the cooking water. In a serving bowl whisk 3 ounces of the goat
cheese with the reserved cooking water until the cheese is melted and the
mixture the smooth, add the pasta and the tomato mixture, and toss the
mixture well. Sprinkle the pasta with the additional goat cheese.
Serves 2.
Gourmet December 1991
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