1/2 cup (2 x 1/4-inch) julienne-cut red bell pepper
4 garlic cloves, minced
2 cups quartered cherry tomato
1/4 cup dry red wine
3 tablespoons chopped pitted kalamata olives
2 tablespoons sun-dried tomato sprinkles
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked linguine (about 10 ounces uncooked pasta)
1/2 cup (2 ounces) crumbled goat cheese
How to Make It
Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium heat. Add onion, and sauté 3 minutes. Add bell pepper and garlic; sauté 5 minutes. Add cherry tomato; sauté 2 minutes. Add wine, olives, tomato sprinkles, black pepper, and diced tomatoes; reduce heat, and simmer 5 minutes. Combine tomato mixture and pasta in a bowl; toss to coat.
Preheat oven to 350°.
Wipe skillet with paper towels; recoat with cooking spray and 1 teaspoon oil. Arrange cheese in skillet; top with pasta mixture. Cover in foil coated with cooking spray, pressing firmly to pack. Wrap handle of skillet with foil; bake at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes. Place a large plate upside down on top of skillet; invert onto plate. Cut into 6 wedges.