Creamy, Spicy Rotini and Red Lentils with Tomatoes and Goat Cheese | America's Test Kitchen

Ingredients

• 8 ounces cherry tomatoes , halved
• ½ teaspoon sugar
• ⅛ teaspoon plus ¾ teaspoon table salt , plus salt for cooking pasta
• 1 tablespoon extra-virgin olive oil
• 6 scallions , white parts sliced thin, green parts sliced thin on bias
• 2 teaspoons minced garlic
• ¼–½ teaspoon red pepper flakes
• 1 tablespoon tomato paste
• ½ cup red lentils , picked over and rinsed
• ¼ teaspoon pepper
• 8 ounces rotini
• 4 ounces (1 cup) goat cheese , crumbled