1Heat oil in a non stick pan, add onion, garlic and tomatoes and fry until sizzles, then reduce heat to low and cover. Leave to fry very gently.
2The tomatoes need to cook for around 20 minutes, so time your pasta cooking here, depending on whether you’ve got fresh or dried pasta. Cook until al dente in boiling salted water, then drain.
3Remove lid from tomatoes, stir and check there’s enough oil for the pasta. Add the basil, stir, then add the pasta to the pan, and stir well.
4Add most of the goats cheese, leaving some to put on top at the end, and stir gently through so that the pieces of cheese melt and soften but ans start to disperse, but stay in clumps. Serve the remaining cheese on top, and enjoy!
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, and turned out onto lettuce-lined trays.