2 large garlic cloves, minced
3/4 cup chopped onions
2 tablespoons of your favorite Oilerie extra virgin olive oil (garlic or porcini work well)
salt & pepper
2/3 cup sun-dried tomatoes, drained and chopped (available at Oilerie.com)
1/2 cup chicken broth (you can use vegetable broth)
1 cup cherry tomatoes
1/4 cup kalamata olives, pitted and sliced, use any brine black pack olive
1/3 cup fresh basil, chopped
1/3 cup flat leaf parsley, chopped
1/2 lb pasta, cooked in salted water and drained
4 ounces montrachet or chevre goat cheese

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

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