Tomato and Basil Pasta with Goat Cheese

1. Heat garlic with olive oil over medium heat in a skillet until slightly golden.

2. Add the cherry tomatoes and the liquid of your choice (stock or wine). The liquid should submerge half of the tomatoes.

3. Add desired amount of salt to the pan. If using chicken stock, be careful of adding extra salt. However, too little salt leads the sauce to be too tart.

4. Place a tight fitting lid on the skillet and allow the tomatoes to cook for 10 minutes.

5. When the tomatoes have begun to burst, stir and squish them with a spoon in order to break down the tomatoes further. Cook sauce until all the tomatoes are broken down into pieces. Taste for saltiness and add salt if needed.

6. To assemble: Boil spaghetti or angel hair pasta, drain, add to the tomato sauce, and toss. Place each portion on a plate. Before serving, sprinkle fresh basil and pieces of goat cheese on top.