Pasta with Goat Cheese, Sun Dried Tomatoes and Artichoke Hearts

I love using goat cheese in pasta sauces. Add a little of the cooking water or some chicken broth and voila! a [very] light cream sauce for your pasta. This pasta works well with little pasta (orzo, ditalini, pennette) or skinny pasta (angel hair, spaghettini).

Pasta with Goat Cheese, Sundried Tomatoes and Artichoke Hearts

• 1 pound pasta
• 1 can artichoke hearts (not marinated), drained and rough chopped (use 2 cans if you like artichoke hearts a bunch)
• scant 1/4 cup sun dried tomatoes in oil (I use Trader Joe's julienned sun dried tomatoes in olive oil), drained on paper towels, chopped if large
• 3 tablespoons capers
• 1 4-ounce log goat cheese, crumbled
• 1/2 cup chicken broth (optional)
• 2-3 tablespoons olive oil (optional)
• red pepper flakes
• salt and pepper

Cook the pasta in lots of salted boiling water. When just shy of al dente dip a coffee cup into the pasta water to save about a cup of cooking water. Drain the pasta in a colander and then throw it back in the cooking pot.

Put the pasta pot back over medium-high heat and stir in the artichoke hearts, sundried tomatoes, capers and goat cheese. Stir in the chicken broth, if using, or about 1/2 cup of the pasta water. As you stir, the cheese will melt into the pasta and combine with the broth or water to make a light sauce. If the pasta seems too dry, stir in some olive oil.

Season to taste with red pepper flakes and salt and pepper.

Note: For a creamier sauce, use twice as much goat cheese. For a cheesier taste, sprinkle on grated parmesan .

Yield: 4-5 generous servings