1 box (454 g) Barilla Rotini
3.5 oz (100 g) chevre (goat cheese), softened
1/3 cup (75 mL) ricotta cheese
1 tbsp (15 mL) coarsely chopped fresh marjoram (or 1 tsp/5 mL dried)
1/3 cup (75 mL) extra virgin olive oil, divided
Salt and pepper, to taste
1-3/4 lbs (825 g) ripe plum tomatoes (about 6 large)
1/4 tsp (1 mL) red pepper flakes, or to taste
1 clove garlic, chopped
Cook Rotini according to package directions.
In a small bowl, mix together chevre and ricotta cheeses and marjoram. Stir in 2 tbsp (30 mL) of the oil. Season with salt and pepper; set aside.
Blanch tomatoes, a few at a time, in a medium pot of boiling water for about 1 minute. Remove with a slotted spoon into a bowl of cold water. Remove skin and seeds. Dice into 1/2-inch (1 cm) pieces; set aside.
In a large skillet over medium heat, heat remaining oil. Add red pepper flakes and garlic sautéing until garlic turns slightly yellow. Stir in tomatoes, season with salt; cook for three minutes over high heat.
Drain pasta and toss with the tomato sauce. Serve with a spoon of cheese mixture over the top of each serving.