Herb Butter and Goat Cheese Linguini with Fresh Tomatoes

This is a Rachel Ray recipe, which of course I made a few changes to. It was really delicious, especiallyin the summer when tomatoes and basil are at their best in NJ!

Herb Butter and Goat Cheese Linguini with Fresh Tomatoes

1 lb linguine (I used whole wheat)

8 oz goat cheese, crumbled

3 T unsalted butter and 2 T garlic herb butter from wegmans ..or...(5 T butter and 2 cloves crushed garlic)

1 clove garlic, crushed

1/2 C dry vermouth or dry white wine

1/2 C flat leaf parsley, chopped fine

3/4 C fresh basil, cut into chiffonade, save some for garnish

1 and 1/2 pints chopped heirloom tomatoes or cherry tomatoes

red pepper flakes, salt, and pepper to taste

Cook pasta as directed, drain, reserve a ladle of cooking water. While pasta is cooking, put goat cheese in a bowl. In medium saucepan, melt butter over medium heat. Add garlic and saute 1-2 minutes. Stir in dry vermouth or white wine and stir until slightly reduced (about 2 minutes). Add herbs, stir in reserved cooking water. Add pasta to goat cheese, and pour herb sauce on top. Season with salt and pepper, and red pepper flakes (if wanted), and toss until combined and goat cheese is melted. Add tomatoes and toss another minute. Garnish with fresh basil.