Fettuccini with cherry tomato, basil and goats cheese Recipe

• 250g fettuccini, fresh or dried
• About 15 perfectly ripe medium sized cherry tomatoes, halved
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/2 -3/4 cup good olive oil
• 1 big handful basil leaves, torn
• 150 g fresh soft goats cheese, in slices (it's too soft to slice properly, just vaguely is fine)
• salt and pepper and 1 tsp dried chilli flakes

1. Heat oil in a non stick pan, add onion, garlic and tomatoes and fry until sizzles, then reduce heat to low and cover. Leave to fry very gently.
2. The tomatoes need to cook for around 20 minutes, so time your pasta cooking here, depending on whether you’ve got fresh or dried pasta. Cook until al dente in boiling salted water, then drain.
3. Remove lid from tomatoes, stir and check there’s enough oil for the pasta. Add the basil, stir, then add the pasta to the pan, and stir well.
4. Add most of the goats cheese, leaving some to put on top at the end, and stir gently through so that the pieces of cheese melt and soften but ans start to disperse, but stay in clumps. Serve the remaining cheese on top, and enjoy!