PASTA WITH BASIL, SUN-DRIED TOMATOES AND GOAT CHEESE
Steps:
- Bring 2 pots of water to a rolling boil - 1 for the tomatoes and the other for the pasta Add the sun-dried tomatoes to one pot and boil them for 8-10 minutes, until they are soft. Remove the tomatoes (pour into a colander or remove with a slotted spoon) and let them cool down for 10-15 minutes. Press down slightly to make sure that excess water is gone before you cut the now-soft tomatoes. They should be rehydrated, but not water-logged. Meanwhile, wash and dry the basil leaves. Cut off the stems. Lay the leaves down on cutting board in same general direction, in a pile. Cut them in thin slices, then cross-wise, into small pieces. Set aside. Lay the tomatoes on the cutting board and slice them in the same manner as the basil leaves (thin slices, then cross-wise.) Add the tomatoes to the basil in the bowl. Pour ½ cup of olive oil into the basil-tomato mixture. Add more olive oil until the oil is obvious in the mixture. (The basil and tomatoes will soak up oil, especially at first.) Mince or chop 1-2 cloves of garlic and add to the mixture. (If you don't have a garlic press, smash the cloves with the side of a knife, then cut the smashed cloves into small pieces.) Add salt and pepper to taste. Cut or crumble the goat cheese into small bits. Cook the pasta at a rolling boil in the second pot of water for the time specified on the package or until done, whichever comes first. Drain the pasta in a colander. Place the pasta in a bowl and add the basil and sun-dried tomato mixture and the goat cheese pieces/crumbles, starting with a large spoonful of the mixture and 2-3 ounces of the goat cheese, adding more until you get the taste and consistency you prefer. Mix well. It's easiest to mix the while the pasta is still hot. If the pasta has cooled, mix with a bit of hot water (then drain) to separate the pieces before adding the spread.
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