Traditional pasta-Chiotiko kelari

Serving suggestion: Boil the pasta in salted water for 20 minutes. In 80-100g of olive oil, saute 3-4 cloves of garlic and 2 small chopped onions until golden brown and extinguish them with a glass of white wine. Then add 300g of sauce, bay leaves or basil, salt, pepper to taste. Serve the pasta by pouring the sauce and finally put thin slices of goat cheese in brine.