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Separate the garlic cloves. Crush each one lightly by pressing down hard with the flat of a knife blade or the heel of your hand, which will loosen the skins. Pop the cloves out of their papery skins.
Pour the oil into a small pan and add the garlic. Cook over a gentle heat for 20-25 minutes, until the cloves are tender, golden and sweet. Strip the thyme leaves from their branches and add them to the garlic 15 minutes after it has started cooking
Cook the pasta in boiling salted water until it is al dente, drain and toss gently with the olive oil, garlic cloves and thyme. Crumble the goat’s cheese and stir in.