You will need:  
 
400g cherry tomatoes, quartered 
4 tablespoons of extra-virgin olive oil 
One garlic clove, slivered 
A good pinch of dried chili flakes 
300g pasta shapes 
200g blue cheese, crumbled 
Salt and black pepper 
 
In a bowl, combine the tomatoes, oil, garlic, and chili flakes with a good pinch of salt and a few twists of pepper. Leave to macerate for 30 minutes, stirring once or twice.  
 
Bring a large pan of water to the boil, salt it well, and add the pasta shapes. Cook according to the time suggested on the packet until al dente. 
 
Drain the pasta and leave it in the colander while you add the tomatoes along with their juice into the warm pasta pan. Warm the tomatoes slightly then add the blue cheese. Stir whilst warming to create a rich sauce. 
 
Return the pasta to the pan with the warm sauce in. Stir to coat everything and serve immediately. 
 
Angela writes: Personally, I like this with a warm crusty French stick to mop up the juices. A good bottle of red doesn’t go a miss either! I guess a healthy, crunchy green salad as well to give it some freshness……. I love cooking this dish because it’s quick, it’s easy and there’s hardly any washing up. Perfect. 
 
Sounds good to me!