This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

Tomatoes with Goat Cheese and Arugula
over Angel-Hair Pasta

Makes 4 servings

1 pound angel-hair pasta
3 to 4 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
1/2 medium clove garlic, minced
12 plum tomatoes, cut in medium dice
3 to 4 tablespoons dry white wine
1/2 cup Marinara Sauce
1/2 cup chicken broth
Salt and freshly ground black pepper to taste
1/4 cup goat cheese, crumbled
7 or 8 fresh arugula leaves, slivered

Cook the pasta according to package directions in a large pot of boiling, salted water.  While the pasta cooks, put the olive oil, red pepper flakes, and garlic in a large skillet over medium-high heat for about 30 seconds, or just until the garlic begins to brown. Cook the tomatoes for about 30 seconds, or until they just begin to soften, then add the wine and cook for 1 minute more. Add the Marinara Sauce and chicken broth, bring to a boil, reduce heat, and simmer for about 1 minute, or until the sauce is a light broth and the tomatoes are softened yet still firm. Remove from the heat and season with salt and pepper.

To serve, drain the pasta and toss it in a large bowl with about half the liquid part of the sauce. Divide the pasta among individual serving plates, top each serving with some of the remaining liquid, and distribute the tomatoes among the servings. Top each serving with goat cheese and sprinkle with the slivered arugula.