Cheesey rotini with tomatoes

When the drained pasta is tossed with pungent semi-soft cheeses - a mixture of fresh goat and blue works handsomely - the heat melts the cheeses to create an instant sauce.

The addition of chopped ripe plum tomatoes, basil and scallions creates a salad that plays nicely off the richly flavored cheeses.

MAKES 4 SERVINGS

1 pound rotini or other short, dried pasta
1/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
4 ounces blue cheese, crumbled
1 pint ripe cherry tomatoes, quartered
1/2 cup fresh chopped basil leaves
1 bunch scallions, sliced
Freshly ground black pepper

1. Boil a large pot of salted water. Add rotini. Return to boil. Cook for 8 minutes, stirring occasionally. Meanwhile, prepare other ingredients and reserve.

2. Drain pasta; return to pot. Add oil and toss to coat. Add cheeses; toss until cheeses melt. Add tomatoes, basil and scallions; toss gently. Season with plenty of pepper.