In a 12-inch sauté pan or skillet, heat the olive oil. Lightly brown the garlic. Add the oven-dried tomatoes and the chopped fresh tomatoes and season lightly with salt and pepper. Cook until the sauce has thickened slightly. Adjust the seasoning to taste.
Meanwhile, bring a large stockpot of water to a boil. Add a large pinch of salt to the water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to package directions.) Drain the pasta and combine with the sauce.
After the pasta has been tossed with the sauce take a pair of tongs or a roasting fork and twirl the pasta in a mound on the plate. Pour the sauce over the mound and garnish with the goat cheese and basil chiffonade.
Look for a California or Australian Chardonnay to match this pasta. I love the wines from Rosemount and Peter Lehman from Australia, or Sonoma Cutrer or Acacia from California. All are inexpensive.