1 1/2 lb. ripe tomatoes, seeded
2 cloves garlic, finely minced
3 tbsp. capers
1 lb. spaghetti
1/4 lb. goat cheese (olive sized pieces)
5 tbsp. extra virgin olive oil
1/4 tsp. red pepper flakes
salt
10 basil leaves, chopped

Cut tomatoes into chunks; add olive oil, garlic, hot pepper flakes, capers and salt to taste. Stir to blend. Cook pasta in salted water until al dente. Tear basil leaves into small pieces. Drain pasta and toss with goat cheese in a large bowl. Transfer into saucepan and sauté 2 minutes on medium-high until garlic is released. Add basil and tomatoes. Toss and serve.