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Bring a large pot of salted water to a boil.
Sauté chopped garlic and onion in olive oil until soft.
Add sun-dried tomatoes and cook for a few more minutes.
Lower the heat and stir in a log of goat cheese until melted and smooth.
Season with salt and pepper, then turn off the heat.
Cook your pasta according to the package directions, reserving a cup of pasta water before draining.
Reheat the sauce, stirring in some of the pasta water to create a creamy consistency.
Toss in the cooked pasta until well coated.
Serve warm, topped with grated Parmesan cheese.