1 tablespoon extra virgin olive oil
1 large garlic cloves, minced
1/2 cup onion, chopped
1/3 cup sun-dried tomatoes, if packed in oil – drain & chopped
1/4 cup low sodium chicken broth
1/8 cup Kalamata, sliced & pitted
1/4 cup fresh parsley, chopped
4 ounces pasta shells – I used these corn & vegetable shells
1/2 ounce [1/2 cup] goat cheese, crumbled – plus additional for sprinkling over the pasta
In a skillet over medium/low heat, cook garlic, onion, and salt + pepper. Stir until the onion is soft. Add tomatoes, chicken broth and simmer until the liquid is reduced. Stir in olives, parsley, and more salt + pepper to taste. Reduce heat and keep the mixture warm.
In a small pot, bring water to a boil, add salt and pasta shells. Cook until al dente, drain, reserving 1/3 cup of the cooking water. Add pasta shells to skillet and lightly toss.
In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth. Add cheese “sauce” to the skillet with pasta and toss to mix all the ingredients together.
Transfer pasta to a serving dish and sprinkle with the additional goat cheese.
Serve immediately and enjoy!
Serves 2, maybe 3