Sicilian Pasta with Sun-Dried Tomatoes, Olives, and Goat Cheese

So I took a break from my single-life and made dinner with a boy! Such a great date, and we watched SNL's Best of Will Ferrell. We didn't make this pasta dish, but this is a favorite of mine so I'll share! My family is Sicilian, so I'm a huge fan of Mediterranean-influenced cooking.

Ingredients

• 2 large garlic cloves, minced (I'd recommend less garlic if you are with your honey)
• 3/4 cup finely chopped onion
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
• 1/4 cup sliced pitted Kalamata or other brine-cured black olives
• 1/3 cup finely chopped fresh parsley leaves
• 1/2 pound medium-sized pasta shells
• 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta (if you don't like goat cheese, you can substitute feta)

Directions:

In a small skillet bring the stock to a boil and reduce by about one third.

Cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the sun-dried tomatoes and simmer the mixture.

Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm.

Boil salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

Enjoy! :) Buon Appetito!