Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives And Goat

• 2 large garlic cloves, minced
• 3/4 cup chopped onion
• 2 tablespoons olive oil (you can use the sundried tomato oil)
• salt & pepper
• 2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
• 1/2 cup chicken broth (you can use vegetable broth)
• 1 cup cherry tomatoes
• 1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
• 1/3 cup fresh basil, chopped
• 1/3 cup flat leaf parsley, chopped
• 1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
• 4 ounces montrachet or 4 ounces chevre goat cheese

1. Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
2. Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
3. Add the cherry tomatoes and heat till skins begin to pop.
4. Stir in olives, basil and parsley.
5. Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
6. Salt and fresh ground pepper to taste.

garlic, onion, olive oil, salt, tomato, chicken broth, cherry tomatoes, kalamata olive, fresh basil, flat leaf parsley, pasta, montrachet

Taken from www.food.com/recipe/pasta-with-sun-dried-tomatoes-cherry-tomatoes-olives-and-goat-241462 (may not work)