- Divide the goat cheese into each individual bowl.
- Cook pasta in the chicken broth.
- Lightly sauté the garlic, tomatoes and olives.
- When the pasta is nearly cooked, drain to almost dry. Reserve the cooking broth.
- Toss the sun dried tomato mixture into the pasta and put back on medium heat. Toss gently but frequently. Add some of the broth if the mixture looks dry.
- When the pasta is done divide into the waiting serving bowls. Toss the pasta until the cheese is incorporated but still a bit chunky.
- A few grinds of black pepper and a sprinkle of parsley and its gourmet!
- 2 oz dry pasta
- 1 oz sun dried tomatoes in olive oil (drain & chop)
- 1 oz goat cheese
- 8 green cracked brine olives, chopped
- 1 clove garlic, minced
- 1 tsp of olive oil
- 8 oz of chicken broth
- Black pepper to taste
- Italian Flat Leaf Parsley (optional)