Fusilli with Chere, Tomatoes and Basil

• 1 1/2 pounds plum tomatoes
• 1/4 cup olive oil
• 2 teaspoons red wine vinegar
• 1 large garlic clove, minced
• 1 pound fusilli pasta
• 3 1/2 to 4 ounces soft fresh goat cheese (such as Montrachet), cut into small pieces
• 1/3 cup thinly sliced fresh basil leaves

1. Blanch tomatoes in pot in boiling water for 20 seconds.
2. Drain.
3. Peel tomatoes.
4. Cut tomatoes in half; squeeze out seeds.
5. Chop tomatoes; place in large bowl.
6. Mix in oil, vinegar and garlic.
7. Season to taste with salt and pepper.
8. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
9. Drain pasta.
10. Add pasta, goat cheese and basil to tomato mixture.
11. Toss until mixture is well blended and cheese melts.
12. Season to taste with salt and pepper and serve.

tomatoes, olive oil, red wine vinegar, garlic, pasta, goat cheese, basil

Taken from www.epicurious.com/recipes/food/views/fusilli-with-chere-tomatoes-and-basil-1043 (may not work)