Roasted Tomato, Artichoke & Goat Cheese Pasta

I love a good light pasta dish thats easy to heat up for lunch or snack on cold right out of the fridge. This is one of those dishes, which was inspired by Heidi's Red Pesto Ravioli at 101cookbooks. She used cheese ravioli for the pasta and made a pesto sauce out of sun dried tomatoes. I didn't want a sauce nor a heavy pasta, just the good stuff she used like oven roasted tomatoes, sun-dried tomatoes, goat cheese, plus I added some roasted canned artichokes. It turned out amazing and I'm sure it will taste just as good or maybe even better right out of the fridge tomorrow. Mmmm. Her oven roasted tomatoes came out so sweet and delicious and the sun-dried tomatoes offered a tangy flavor which I love. I used these cute little pasta shapes called orecchiette, meaning "ears." Aren't they adorable?

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.