>Love to cook

>I love to cook.  I love to dive into my large array of cookbooks and find something delicious to make for dinner.  I love mixing everything together..and the fragrances that waft from the pot…mm, absolutely wonderful!  Today I took a trip to the farmer’s market to stock up on some delicious fruits and veggies.  I picked up strawberries, zucchini, yellow squash, some greens, and tomatoes…all of which I purchased for a total of $15…a good deal in my books.  So I’ve planned a couple of fantastic meals and I’ll have to blog about them as they arise because they are all pretty fantastic sounding.

Tonight I made Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese and I got the recipe from Giada de Laurentiis’ Everyday Pasta.  It is an easy, absolutely exquisite recipe.  See directions below.  I don’t have a picture of this one because I took dinner to Joshua at the library.


  • 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


Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces 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, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
The side was asparagus…a request from Joshua.  I’ll put my next dishes up later in the week.

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