Creamy Pasta With Tomato Confit And Fresh Goat Cheese

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1 cup extra-virgin olive oil, for poaching

3 plum tomatoes—peeled, quartered and seeded

2 thyme sprigs

1 bay leaf

2 garlic cloves, minced

2 tablespoons unsalted butter

1 small onion, coarsely chopped

Kosher salt

1/2 pound ditalini or other small-cut pasta (1 1/2 cups)

3 1/2 cups chicken stock or low-sodium broth

1/2 cup soft fresh goat cheese (4 ounces)

1/2 cup tightly packed freshly grated Parmigiano-Reggiano (2 1/2 ounces), plus more for serving

Freshly ground pepper

2 tablespoons snipped chives

2 tablespoons finely shredded basil leaves

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