Bring a large pot of salted water to a boil. Add the pasta and cook until 1 minute shy of al dente (follow package directions). Drain, reserving ½ cup of the pasta cooking water.
Tip: Reserving the cooking water helps adjust sauce consistency later.
2
Sauté garlic and tomatoes
Return the pot to medium-high heat. Add 4 tablespoons of olive oil and the garlic; cook until golden, about 2 minutes. Stir in half of the tomatoes, the olives, thyme, ½ teaspoon salt, black pepper, and red pepper flakes. Cook until tomatoes just begin to soften, 3–5 minutes.
3
Make the goat cheese sauce
Reduce heat to low and stir in the goat cheese and cream until melted and saucy. Remove from heat, then add the drained pasta, remaining tomatoes, Parmesan, and the remaining 2 tablespoons olive oil. Toss until evenly coated. If it seems dry, add reserved pasta water a tablespoon at a time.
Tip: Taste a piece of pasta; if underdone, return to heat for a minute, stirring.
4
Serve
To serve, top the pasta with extra Parmesan, red pepper flakes, and a drizzle of olive oil.
Tip: For a milder flavor, substitute fresh ricotta or a blend of cream cheese and cheddar for the goat cheese and finish with grated lemon zest.
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