Cooking the Oven-Dried Tomatoes:

1. Preheat the oven to 250 degrees.

2. In a pot of boiling water, blanch the tomatoes by plunging the tomatoes into boiling water for about 15 seconds. Remove them to an ice bath to stop the cooking process and to set their color. Drain, peel, core, cut into quarters and remove the seeds.

3. Line a baking tray with parchment paper and arrange the tomato quarters on a tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.

4. Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer them to a container. Pour the remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.

Cooking the Pasta:

1. In a 12-inch sauté pan or skillet, hat the olive oil. Lightly brown the garlic. Add the Oven-Dried Tomatoes and the chooped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.

2. Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, or about 1 minute for fresh pasta. Cook packaged pasta accoring to the package directions. Drain the pasta and combine with the sauce.

3. After the pasta has been tossed with the sauce take a pair of tongs and twirl the pasta into a mound on the serving plates. Pour the sauce ovr the mound and garnish with the goat cheese and the scissored basil.

I love this Pasta.