Instructions: 1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.

2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.

3. Add 1/2 cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.

4. Reduce heat to medium; add cooked pasta and mix gently.

5. Add 1/2 cup of the cheese, 1/2 cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again.

6. Season with salt and pepper.

Transfer to warmed individual pasta bowls or large platter.

Sprinkle with chives and nutmeg. Serve immediately.

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