I remember realizing that I wanted to be a chef in my late teens, I loved cooking my whole life but I actually considered it as a career around then. This would have been roughly the mid nineties, or the dark ages as my kids would call it… and it was smack in the middle of when Sun Dried Tomatoes were a big food trend. I remember making everything with them, sauces, pizzas, salads etc… From that came one big winner and I have made it ever since. It is a very universally friendly recipe, kids and adults love it, you can serve it on its own or with grilled chicken or shrimp. Baby arugula makes a nice topping for something green and peppery as a garnish. Serve it over a good pasta, preferably a broad noodle like fettuccine or tagliatelle. Pay close attention to the note about the starchy pasta water, ALWAYS save a few cups of pasta water to add to your sauce, it makes it smooth and silky and the sauce won’t gum up as it absorbs into the pasta. And please toss the pasta in the sauce, don’t just top the pasta with the sauce… it’s better, trust me.

 Sundried Tomato Cream Sauce with Herbed Goat Cheese