Grilled goat’s cheese and cherry tomato pasta

Method

1. Preheat the grill to medium and line a baking sheet with baking paper. Cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain, then return to the pan with a little cooking water.
2. Meanwhile, set a frying pan over a high heat then, when really hot, add the cherry tomatoes. Turn the heat to medium, then cover and cook for 3-4 minutes, shaking occasionally.
3. Put the sliced chèvre blanc on the prepared baking sheet and grill for 3-4 minutes until golden. Set aside.
4. Remove the lid from the tomato pan (the skins may have blackened slightly), then add the olive oil, sugar, garlic and thyme. Season well, then squash any whole tomatoes with the back of a spoon. Bubble until you have a thick, rustic sauce.
5. Toss the sauce through the cooked pasta, then divide among serving bowls. Crumble over the grilled chèvre blanc, drizzle with the extra- virgin olive oil and balsamic vinegar, then serve garnished with basil.