Roasted Tomato, Artichoke & Goat Cheese Pasta
1 8 oz package of pasta, any small shape will work
Olive oil, salt 'n' peppa
Sun-dried tomatoes, julienned
Cherry tomatoes, I used an 8 oz package
1 can artichoke hearts
Crumbled Goat cheese
1 Preheat toaster oven to 350. Slice cherry tomatoes lengthwise and toss with some olive oil, spoonful of brown sugar and a pinch of salt. Arrange cut side up in toaster oven and bake for 45-50 minutes until shriveled.
2 Boil water and cook pasta until al-dente, around 11 minutes for the short small pastas. Drain.
3 While pasta is boiling, drain can of artichoke hearts and season with salt and pepper. Toss with olive oil and broil in the oven for about 7 minutes or until beginning to brown.
4 Julienne the sun dried tomatoes.
5 Toss the pasta with the oven roasted tomatoes, sun dried tomatoes, and artichokes. Crumble goat cheese on top.
This dish is being sent to Amy at Very Culinary for Presto Pasta Night.