After nearly eating her entire portion of creamy pasta with tomato confit and fresh goat cheese my wife asked, "Did you really put all of that goat cheese in there?" "Yes," I replied, "It actually called for a half cup but that was only a quarter of a cup." To which she responded, "This isn't something that we can eat very often."
But let me tell you, this was awesome. I'd even call this mac & cheese for grownups. It's creamy and savory but not rich. The fresh basil and chives add a refreshing crispness, while the poached tomatoes add a touch of sweetness.
First, you poach plum tomatoes, garlic, thyme and a bay leaf in simmering olive oil for about 15 minutes. Once complete you remove the tomatoes and chop. Next you sauté an onion in a bit of butter and then throw in some small pasta and toast it for a bit followed by garlic. The real magic is when you cook the pasta the same way you would cook risotto. You slowly add a bit of chicken stock to the pan and stir. Let the pasta absorb the stock and then continue the process of stirring and adding more stock until all of the stock has been absorbed. It'll get nice and creamy. Off the heat and stir in the tomato confit, goat cheese, Parmigiano-Reggiano and fresh herbs. You could easily throw in some Italian sausage or top with grilled chicken.
Full recipe is here via Food & Wine.