Rotini with Sun-Dried Tomatoes & Walnuts

You know that you’ve really become an adult when you relish going to Costco to buy massive jars of sun-dried tomatoes and logs of goat cheese. If you’re like me, that sense of maturity vanishes when you get home from Costco and start eating the tomatoes directly from the jar. To maintain some dignity, I forced myself to make a real, adult-style meal with my loot.

The heat of the pepper flakes plays quite well with the creaminess of the goat cheese, and the diverse colours and shapes of the pasta, tomatoes, and walnuts make the dish visually interesting. I like rotini pasta for its sauce-holding capacity, but you could really use any kind of pasta in this dish. Olive aficionados might also consider adding a couple sliced olives with the goat cheese.

Rotini with Sun-Dried Tomatoes & Walnuts

3 servings

2 1/2 cups rotini pasta

2 tablespoons vegetable oil

1 medium onion, diced

1 1/2 teaspoons red pepper flakes

2 tablespoons tomato paste

1 cup water/broth

1/3 heaping cup sun-dried tomatoes, diced

1/3 cup walnuts, chopped

Salt and pepper, to taste

Goat cheese

Heat salted water to boil in a medium pot. Once boiling, cook pasta according to package instructions. Drain and return the pasta to the pot.

Meanwhile, add the oil to a saucepan over medium heat. Once heated, stir in the onions. When the onions have softened, after 3-5 minutes, add the red pepper flakes and stir until coated. Let cook for 30 seconds until fragrant, and then add the tomato paste, water/broth, and sun-dried tomatoes. Let the sauce thicken, stirring occasionally and adding salt and pepper as needed. Once the sauce has reached the desired consistency, stir in the walnuts.

Add the sauce to the pot with the pasta and stir until coated. Divide into desired servings and top with crumbled goat cheese. Enjoy!


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