2cupscoarsely grated dried goat’s milk cheesesuch as Greek myzithra, Pecorino or aged Ikarian kathoura
Bring a large pot of salted water to a rolling boil and cook the pasta.
In the meantime, heat 2 tablespoons of the olive oil over medium heat in a deep skillet and add the tomatoes. Season to taste with salt and pepper and cook for 5 – 8 minutes, just enough time, in other words, to cook off the excess liquid from the tomatoes.
Drain the pasta and toss with 3 tablespoons of the olive oil.
Place one third of the pasta on a serving platter and sprinkle with a third of the cheese and a third of the tomatoes; repeat two more times. Heat remaining olive oil and pour over the pasta. Toss to combine and for the cheese to soften and melt with the hot oil. Serve immediately.