The sharpness of the goat cheese is balanced by the mellow flavor of the roasted tomatoes.

4 – 6 large tomatoes
4 T extra-virgin olive oil, divided, plus extra, if needed
2 – 3 cloves garlic, minced
12 oz penne pasta, or other tubular pasta (3 c dry)
5 oz goat cheese, crumbled or in small pieces
fresh chopped basil or parsley, for garnish

1. Preheat oven to 375ºF. Cut tomatoes in half. Place, cut side up, in a roasting pan. Drizzle with 2 tablespoons of olive oil, or more if you like. Sprinkle each half with a few pieces of garlic, then with some salt and pepper. Roast for 25 to 30 minutes, until soft and slightly charred.

2. Towards the end of the cooking time for the tomatoes, bring a large pot of water to the boil for the pasta. Cook pasta to desired degree of doneness. Drain, reserving a cup of cooking water, and put into a serving bowl.

3. Remove roasting pan from oven. Roughly mash tomatoes with a large fork or potato masher in the roasting pan–don’t puree, leave some texture. Add contents of pan to pasta and stir to combine. If mixture is on the dry side, add some of the cooking liquid from the pasta. Gently stir in goat cheese. Garnish with fresh herb and serve.