From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.

Ingredients:

10 cloves garlic, crushed

3 tablespoons olive oil

1 onion, minced

1/2 cup white wine

1/2 cup chicken stock

1 can (14-1/2 ounces) whole tomatoes, seeded and chopped, plus liquid

2 tablespoons goat cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh thyme

9 ounces angel hair pasta, cooked al dente

chopped fresh basil

sliced black olives

freshly grated Parmesan cheese

To Prepare:

Stir garlic into olive oil in a medium saucepan.  Let marinate 30 minutes.  Saute garlic in oil over low heat until soft.  Add onion and saute until translucent.  Add wine and chicken stock.  Simmer over low heat about 10 minutes.  Stir in tomatoes plus liquid.  Simmer 10 minutes, or until liquid is slightly reduced.  Remove from heat.  Add goat cheese, basil, and thyme.  Stir until goat cheese is melted.  Toss with hot pasta.  Garnish with basil, olives and Parmesan.

Note: Boiled shrimp may be added for a heartier dish. The sauce may also be used over baked chicken breasts.

Serves: 2 - 4

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