Penne with dried tomatoes and goat's cheese

Ingredients for 4 servings:

• 400g penne
• 1 large onion(s)
• 150 g dried tomatoes in oil
• some oil (tomato oil from the jar)
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 4 tomatoes
• 4 tbsp balsamic vinegar
• 1 pinch(s) of sugar
• Cayenne pepper
• some salt
• 250 g goat’s cheese
• Pecorino, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, quick to make

Cook the penne in salted water until al dente. Peel and finely dice the onion. Drain the sun-dried tomatoes and slice them into strips. Heat a little of the tomato oil in a pan, sauté the onions, add the tomato strips and tomato paste, and pour in the broth. Simmer for 10 minutes. Quarter the tomatoes, remove the seeds, and cut them into wedges. Add the tomatoes to the sauce and simmer for 2 minutes. Season with balsamic vinegar, sugar, cayenne pepper, and salt. Toss the drained pasta with the sauce and scatter the cream cheese and pecorino cheese on top, or simply mix everything together.