Cook the pasta in boiling water. Meanwhile, in a small saucepan,
cook the garlic in olive oil until soft. Run the tomatoes through
a food mill into the pan (or leave them diced). Heat the sauce
through. Just as the pasta is done cooking, add the goat cheese
to the sauce. Stir until melted. Add pasta and mix with sauce.
Makes 2 servings.
The wonderful thing about this sauce is that it's incredibly quick,
and it doesn't have as much fat as a traditional tomato cream sauce
would (the goat cheese also gives a wonderful flavor that's not as sweet
as cream). I've tried using fresh tomatoes, but the consistency is not
as good. I like it better when the tomatoes are run through a food mill
to give it
a nice smooth consistency (plus it gets rid of seeds and any skins that
may have been left on), but when I first created the recipe, I left the
tomatoes diced and it's good that way too. To reduce fat, you can leave
out the oil and extra garlic.