CREAMY PASTA WITH TOMATO CONFIT AND FRESH GOAT CHEESE

I love this creamy, rich, flavorful pasta dish. I first made it as a lunch dish for girlfriends, and recently made it for my family, to favorable reviews.
I like that the pasta gets pan fried, and then cooks slowly in the chicken stock - the same cooking method as a risotto.

CREAMY PASTA WITH TOMATO CONFIT AND FRESH GOAT CHEESE

2 tablespoons olive oil
3 tomatoes, chopped
2 thyme sprigs
1 bay leaf
2 garlic cloves, minced
2 tablespoons butter
1 small onion, chopped
salt
1/2 to 3/4 pound rotini pasta
3 cups chicken broth
1/2 cup goat cheese
1/2 cup parmesan cheese, grated
freshly ground pepper
2 tablespoons chives, chopped
2 tablespoons basil leaves, finely shredded

In a medium saucepan, combine olive oil, tomatoes, thyme, bay leaf and half of the garlic, bring to a simmer.
Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf.
In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring until golden in spots, about 2 minutes. Add the remaining garlic, cook for 1 minute.
Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
Stir the tomatoes into the pasta. Off the heat, add the goat cheese and parmesan and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away.
Enjoy!

Recipe adapted from Food and Wine, October, 2008
www.foodandwine.com