Instructions

1. Bring a pot of water to a boil for the pasta. Once boiling, add salt and cook the pasta according to the package instructions. Drain when ready.
   
2. Meanwhile, finely chop the sun-dried tomatoes.
   
3. Heat a bit of olive oil (or the oil from the sun-dried tomatoes) in a pan over low heat. Sauté the tomatoes for a couple of minutes.
   
4. Add the Gorgonzola to the pan and cook over low heat, stirring occasionally, until the cheese melts. If the sauce becomes too thick, add a bit of pasta water to prevent it from burning.
   
5. Once the pasta is cooked, add it to the pan with the sauce. Cook over medium heat for a couple of minutes, stirring frequently to ensure the pasta is evenly coated with the sauce.