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.
