How to make it

  • Bring a large pot of salted water to a boil.
  • Cook linguine until it is al dente.
  • Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat.
  • Add garlic and sauté until it just begins to color.
  • Remove garlic and discard.
  • Add tomatoes and sauté for 4 minutes shaking the pan several times so that they cook evenly.
  • Transfer tomatoes to a serving bowl.
  • Add stock to the skillet then increase heat to high and swirl skillet to loosen any pan juices.
  • Reduce liquid by one third.
  • Drain pasta and put it in the bowl on top of the tomatoes.
  • Scatter chèvre and herbs over pasta and pour sauce over all.
  • Add remaining olive oil then toss gently and season with salt and pepper then serve immediately.

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