Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives And Goat - cooking recipe

Ingredients

2 large garlic cloves, minced
3/4 cup chopped onion
2 tablespoons olive oil (you can use the sundried tomato oil)
salt & pepper
2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
1/2 cup chicken broth (you can use vegetable broth)
1 cup cherry tomatoes
1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
1/3 cup fresh basil, chopped
1/3 cup flat leaf parsley, chopped
1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
4 ounces montrachet or 4 ounces chevre goat cheese

Preparation

Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
Add the cherry tomatoes and heat till skins begin to pop.
Stir in olives, basil and parsley.
Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
Salt and fresh ground pepper to taste.