Linguine with Chevre, Fresh Herbs, and Sauteed Tomatoes

12 ounces of dried linguine
Extra-virgin olive oil
3 cloves of garlic, peeled
3 cups of cherry tomatoes, cut in half (or 4 medium slicing tomatoes, cut into wedges)
1/2 cup of vegetable broth
4 ounces of young cherve
1/2 cup of your fresh minced herbs (basil, thyme, oregano Italian parsley, summer savory, chives--what you enjoy, mixed or singular)
Salt to taste
Freshly ground black pepper to taste

Cook the linguine in plenty of boiling, salted water until just done.

While it cooks, warm about 2 tablespoons of olive oil in a heavy skillet, add the garlic, and saute until it just begins to color. Remove and discard the garlic.

Saute the tomatoes quickly, agitating the pan so they cook evenly. If using slicing tomatoes, turn the wedges once.

Transfer the tomatoes to a warm serving bowl.

Add the broth to the skillet, swirl to pick up any pan juices, and reduce by one-third.

Drain the pasta and add it to the bowl on top of the tomatoes.

Crumble the goat cheese over the pasta, add the herbs, and pour the broth over all.

Add 2 tablespoons of olive oil, toss quickly and lightly with 2 forks.

Season with salt and pepper and serve immediately with extra-virgin olive oil on the side.