Pasta with Tomatoes, Goat Cheese, and Basil

? cup olive oil
1 large clove garlic, finely chopped
1/4 teaspoon crushed red pepper, or to taste
1-1/2 pounds fresh, ripe tomatoes, seeded and coarsely diced
? teaspoon salt, or to taste
freshly ground black pepper
? cup basil leaves, coarsely chopped
3 ounces fresh goat cheese, crumbled, at room temperature
3-4 tablespoons drained capers

Combine first six ingredients (through pepper) in heatproof bowl and place over pasta water while it comes to a boil. Cook pasta and reserve ? cup of pasta water. Toss sauce with pasta and sprinkle with basil. Add goat cheese and toss again, adding a little pasta water if necessary for creaminess. Garnish with capers.

Recommended pasta: 12 ounces spaghetti, linguine, or penne.

From No Cook Pasta Sauces