Creamy Gluten-Free Garlic Toasted Onion Fettuccine with Tomato Confit and Fresh Goat Cheese

Instructions: 

1. In a medium saucepan over low heat, combine olive oil, tomatoes, thyme, bay leaf, and half of the garlic Bring to a low simmer and cook until the tomatoes are very tender, about 30 minutes. Discard thyme and bay leaf. Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them and set aside. 
2. In the same saucepan, melt the butter over medium heat. Add onion and salt & pepper, to taste, and cook, stirring frequently, until softened, about 5 minutes. Add remaining garlic and cook for 2 more minute. Add the tomatoes back in and bring to simmer for 5 minutes. 
3. Add 1/2 cup of chicken broth and cook over medium-high heat, stirring constantly, until nearly absorbed. Continue adding chicken broth, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 8-10 minutes total.
4. Stir tomatoes into the pasta. Remove heat and add goat cheese and Parmigiano-Reggiano and stir until melted. Season with salt and pepper, to taste.
5. Divide pasta into serving dishes and top with chives, fresh basil and Parmgiano-Reggiano cheese. Serve and enjoy!