Preparation / Directions:
First of all if you haven't pre-prepared the sun-dried tomatoes, here's what to do: Place the dried tomatoes in a steamer, on top of a saucepan of boiling water for about 5-10 minutes to soften them up. Let them cool a little, then chop them roughly. Take a glass jar, and put in the sd tomatoes. Peel a couple of cloves of garlic and chop each into three or so pieces, add to the tomatoes. Now cover with olive oil. You'll be using some of this right away for this recipe. What you don't use can easily be stored in the refrigerator. Put a lid on the jar first ! The advantage of chopping the tomatoes first is whenever you need sun-dried tomatoes, just grab the jar and spoon them out, as much as you want. ... anyway back to the main recipe.
Cook the pasta according to instructions, don't overcook. Probably 10 minutes would do. Remove from the pan and drain.
Take some fresh basil, pick off the leaves, and wash. I usually spin it dry, but I guess this doesn't matter. Now finely chop it.
Take some of the sun-dried tomatoes in olive oil, and add to a saucepan. Cook over a low heat for a few minutes. Add about half of the fresh chopped basil.
OK, nearly there. For each serving: Turn out pasta onto the plate, grind some fresh black pepper onto it and drizzle a little olive oil over also. Now take the goat cheese and dot all over the pasta. Take the cooked sun-dried tomatoes and basil, and place over the pasta. Finally sprinkle a little of the reserved fresh b
|
