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Heat olive oil in a large, deep skillet over medium heat.
Add garlic and onion, and cook until onions are slightly translucent and garlic is fragrant (but not burnt), about 5-6 minutes.
Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes.
Add wine. Stir until liquid is mostly absorbed.
Add stock, ½ cup at a time, stirring frequently. When liquid is just about absorbed, add more.
Continue with remaining broth. After about 10 minutes, test the pasta. You want it to be slightly al-dente with still a little bit of a crunch.
If it is still undercooked, add additional liquid (broth or water), ¼ cup at a time, until done.
Stir in sundried tomatoes and season with salt and pepper.
Divide pasta among plates. Top with crumbled goat cheese.