1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves
1. Saute onions in olive oil until tender. Stir in garlic and saute until fragrant. Add tomato paste and cook about 2 minutes. Deglaze with wine, add sun dried tomatoes. Simmer until reduced by half.
2. Cook pasta and reserve 1/4 cup of liquid. Toss pasta with sauce and use reserved liquid to moisten if needed. Season with salt and pepper, sprinkle with goat cheese and parsley. Stir and serve.