Ingredients

• 1. 1 cup extra-virgin olive oil, for poaching
  2. 3 plum tomatoes—peeled, quartered and seeded
  3. 2 thyme sprigs
  4. 1 bay leaf
  5. 2 garlic cloves, minced
  6. 2 tablespoons unsalted butter
  7. 1 small onion, coarsely chopped
  8. Kosher salt
  9. 1/2 pound ditalini or other small-cut pasta (1 1/2 cups)
  10. 3 1/2 cups chicken stock or low-sodium broth
  11. 1/2 cup soft fresh goat cheese (4 ounces)
  12. 1/2 cup tightly packed freshly grated Parmigiano-Reggiano (2 1/2 ounces), plus more for serving
  13. Freshly ground pepper
  14. 2 tablespoons snipped chives
  15. 2 tablespoons finely shredded basil leaves

Directions

1. In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer. Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.
2. In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring, until golden in spots, about 2 minutes. Add the remaining garlic; cook for 1 minute.
3. Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
4. Stir the tomatoes into the pasta. Off the heat, add the goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.