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. Cook over low heat until the tomatoes are very tender, about 15 minutes. 3. Discard the thyme and bay leaf. 4. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use. 5. In a large saucepan, melt the butter. 6. Add the onion and a pinch of salt & a pinch of crushed red pepper flakes (if using) and cook over moderate heat, stirring, until softened, 5 minutes. 7. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. 8. Add the remaining garlic; cook for 1 minute. 9. Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. 10. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. 11. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total. 12. Stir the tomatoes into the pasta. 13. Off the heat, add the goat cheese and Parmigiano-Reggiano & another pinch of red pepper flakes (if using) and stir until melted. 14. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table. 15. M A N G I A ! ---------------------------------------------------------------------------
Nutrition
Ingredients
