Pasta au Chavignol

How many times a new recipe is made out of emergency? Sometimes. Well, this is one of those situations. We were planning to try aubergines stuffed with goat cheese ... but, unfortunately,
I placed the aubergine to near the back of the fridge where they got frozen! So, here it goes the dinner. What can be do with the cherry tomatoes and the crottin de Chavignol ... bah! A pasta maybe. Well, the pasta was simple, fast and amazingly delicious! We had it yesterday once again and it has convinced us to the point to add it to our recipe collection.

Serves: 2 as a main course
FlexiPoints: 8

Suggested wines: We had it with some typical "pump" wine ... the table wine people buy per liter as it were fuel. This one was a Negroamaro-based one and really fruity and delicious.

Ingredients:
- 200g caserecce or other medium long (and thick) pasta
- 2 crottin de Chavignol (120g)
- 300g cherry tomatoes
- 1 garlic clove
- 1 tbsp oil
- Salt as needed

How-to:
1. Half all the tomatoes and finely chop the garlic.
2. Sauté the garlic in the oil and add the tomatoes after 1'. Keep cooking on high heat for 8'-10' mashing lightly the tomatoes when soft. Season with salt and keep warm.
3. While cooking the pasta in abundant salted water, chop the crottin in medium pieces.
4. Add the pasta to the tomato sauce on medium heat, stir well for 1'. Add the cheeses and stir well until fully melted.
5. Serve warm ... It is important not to eat this dish straight after cooking to allow the cheese flavor to be at it peak.