Pasta with stracchino cheese and fresh tomatoes recipe

This is truly summer recipe! It's so quick too!
Stracchino is a type of Italian fresh cheese, typical of Lombardy, Piedmont, and Veneto, but you can easily find it in every supermarket. It's also known as Crescenza. The name 'Crescenza' is derived from the Italian word 'stracca', which means 'tired' in English. It is said that the cheese made from the milk of tired cows moving seasonally up and down the Alps, is rich in fats and more acidic in nature.
Crescenza is a very soft cheese with creamy, spreadable texture and no rind. It usually has a mild and delicate flavour. It spreads nicely on crackers, crostini or fresh bread.

You will need for two portions:

• 130-160 g of pasta (depending on your appetite)
• 200-300 gr of cherry tomatoes (better fresh from a local farmers market)
• 100 grams of cheese stracchino o crescenza
• 30g pecorino romano cheese (optional)
• 1/2 garlic clove (optional - personally I do not put it)
• 20 ml of olive oil
• salt

There are two variations of this recipe, both delicious. 

In the first put in a blender a cream of fresh tomatoes, add stracchino and everything else, including olive oil and make a cream. 

In the second rvariation put a half of tomatoes in a pot with a spoon of olive oi and stew a little. Other tomatoes use to make a cream as I wrote above then add to the pot.

Cook the pasta according to the package directions,  until the pasta is al dente. When pasta is ready, drain and mix it with the cream. 

Of course as always I used a wholegrain pasta, but you can use a normal one.