Recipe Instructions:
INGREDIENTS
1 pound dried fettuccine
1 cup thinly sliced dry sun-dried tomatoes (not oil-packed)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 teaspoon red pepper flakes
4 ounces fresh goat cheese, crumbled (about 1 cup)
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and set a timer for 3 minutes less than al dente, about 7 minutes or according to package instructions. Add the sun-dried tomatoes and continue to cook until the pasta is al dente, about 3 minutes more. Reserve 1/2 cup of the pasta water, then drain the pasta and tomatoes.
Meanwhile, heat the oil over medium heat in a large skillet until shimmering. Add the garlic, thyme, and red pepper flakes, and sauté until fragrant, about 30 seconds. Remove from heat.
Add the 1/2 cup of pasta water and goat cheese, and stir until melted. Add the pasta and tomatoes and toss to combine and evenly coat the pasta in the sauce. Taste and season with salt and pepper as needed.
