Instructions: In a 12-inch saute pan or skillet, heat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.

Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.

After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.

This recipe yields 4 servings.

Comments: I like a wider pasta like pappardelle with this very simple sauce, a combination of fresh and oven-dried tomatoes.

Wine Recommendation: Look for a California or Australian Chardonnay to match this pasta. I love the wines from Rosemount and Peter Lehman from Australia, or Sonoma Cutrer or Acacia from California. All are inexpensive.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.