Light, bright and colorful! What could be better than a pasta dish made from fresh herbs and some tiny tomatoes from your garden? Or from the fresh foods section of your local grocer. Equally at peace with a light red or crisp white wine, this dish was an instant hit in our household. Thank you, Captain Jan, for inspiring this recipe.

Ingredient list for 2 servings

• ½ pound pasta - cooked al dente - reserve ½ c cooking water
• 2 teaspoons olive oil
• 1 pint grape/cherry tomatoes - cut cherry tomatoes in half
• 2 garlic cloves - minced
• ½ tablespoon chives - chopped
• 1 teaspoon thyme - chopped
• ¾ cup vegetable or chicken broth
• 2 tablespoons basil - chopped
• 1 teaspoon oregano - chopped
• ¼ teaspoon salt
• ¾ teaspoon black pepper
• ⅛ cup parsley - chopped
• 3 ounces goat cheese - crumbled or cut into small chunks if creamy

• Heat olive oil in large skillet over medium-high heat. Add tomatoes and sauté 4 minutes
• Add garlic, chives & thyme; sauté 1 minute or until tomatoes are slightly charred and skins start to burst.
• Add broth; bring to a boil. Cook over high heat 1 minute.
• Add basil, oregano, salt and pepper to cooked pasta and toss well to combine.
• Add tomato mixture and parsley to pasta; toss gently to combine. Add cooking water if pasta is too dry.
• Top with cheese; serve immediately.

Note: Grape tomatoes are preferred as cherry tomatoes will take longer to develop the beautiful char this recipe calls for.