Creamy Pasta with Tomato Confit and Fresh Goat Cheese

1. 1

   In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer.

2. 2

   Cook over low heat until the tomatoes are very tender, about 15 minutes.

3. 3

   Discard the thyme and bay leaf.

4. 4

   Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.

5. 5

   In a large saucepan, melt the butter.

6. 6

   Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes.

7. 7

   Add the pasta and cook, stirring, until golden in spots, about 2 minutes.

8. 8

   Add the remaining garlic; cook for 1 minute.

9. 9

   Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed.

10. 10

    Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions.

11. 11

    The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.

12. 12

    Stir the tomatoes into the pasta.

13. 13

    Off the heat, add the goat cheese and Parmigiano-Reggiano and stir until melted.

14. 14

    Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.

* Per serving · 4 servings · Values may vary.