Cooking Guru S3E8: Goat Cheese & Sundried Tomato Penne

Bring a stock pot filled about a third of the way with water to a rolling boil.

Heat a large skillet over medium-high heat and add 2 tablespoons of barbara extra virgin olive oil.

Add sliced onion, thinly sliced fresh garlic clove, and a little bit of red pepper flakes to the skillet. Caramelize for about 10 to 15 minutes over medium heat.

Check the boiling water and add penne pasta to it.

After 9 minutes of boiling, add chopped broccoli florets and oil packed sun-dried tomatoes to the penne. Stir and cook for 1 minute more.

Drain the penne, broccoli, and sun-dried tomato mixture, and add it to the skillet.

Deglaze the pan with a little bit of white wine and let it evaporate.

Turn off the heat and add fresh crumbled goat cheese and a generous grind of black pepper to the skillet. Mix until the goat cheese melts into a creamy sauce.

Plate the pasta and finish with a sprinkle of parmesan cheese and chopped basil leaves.

Prepare a mixed green salad with a dressing made from barbara extra virgin olive oil, fresh lemon juice, finely chopped shallots, and dijon mustard. Whisk together.

Drizzle the vinaigrette on the bowl of organic mixed greens and toss gently to coat.

Plate the mixed greens and add a grind of pepper if desired.

Equipment Needed

Spice Level:

Allergens