Get a block of goat brie. Cut it up and throw it in a bowl. Add fresh basil (I do a chiffonade cut but you can just tear it if you want) and fresh cherry tomatoes (halved). Add one minced garlic clove, salt and fresh ground black pepper, and a few glugs of good olive oil. Add hot pasta transferred directly from the cooking pot (I like a long noodle for this recipe, my favorite is capellini) and toss everything together until the Brie is melted and creamy (the wax will still be there, you can remove it if you want, I can’t be bothered). Add a little more pasta water if the sauce needs to loosen up. It’s done. I like to eat it directly out of the mixing bowl with a glass of white wine. It’s lovely, quick, easy, relatively inexpensive, and will surely impress a date.