Cappelli d'Angelo pasta with sun-dried tomatoes and goat cheese

Ingredients:

• 1 can (280 g) sun-dried tomatoes in vegetable oil, chopped (reserve the oil)
• 1 small onion, chopped
• 4 cloves garlic, minced
• 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

Preparation:

1. 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.
2. 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.