Cappelli d'Angelo pasta with sun-dried tomatoes and goat cheese
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This ultra-thin pasta, whose name literally means "angel hair," has a delicate texture and pairs perfectly with a sun-dried tomato sauce and goat cheese. The dish doesn't take long to prepare and is also easy to reheat. Delicious, quick, and convenient—the perfect combination for a midweek dinner. Furthermore, the recipe is easy to modify, allowing you to customize it as you wish. For example, you can add chicken, shrimp, or mushrooms.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (280 g) sun-dried tomatoes in vegetable oil, chopped (reserve the oil)
- 1 small onion, chopped
- 4 cloves garlic, crushed
- 1/4 cup tomato paste
- 2/3 cup dry white wine
- 230 g of Cappelli d'Angelo pasta
- 60 g fresh soft goat cheese, coarsely crumbled
- 2 tbsp chopped parsley leaves
We recommend
Recipes with similar ingredients: sun-dried tomatoes, onions, garlic, tomato paste, white wine, cappelli pasta, goat cheese, parsley
Cooking the dish according to the recipe:
- Heat 2 tablespoons of vegetable oil from the can of sun-dried tomatoes in a large skillet over medium heat. Add the onion and sauté until soft, about 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the wine, add the sun-dried tomatoes, and simmer until the liquid has reduced by half, about 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain the cooking liquid, reserving 1/2 cup. Add the pasta to the tomato mixture. Stir, adding a little of the reserved cooking liquid for moisture. Season the pasta to taste with salt and pepper. Sprinkle with goat cheese and parsley. Toss. Ladle the pasta into bowls and serve.
Categories:
Similar recipes
