This is a summer dish – you have to use garden or farmers market fresh tomatoes here!
4 c chopped tomatoes
2 tbsp red-wine vinegar
2 cloves garlic, minced
½ teaspoon salt
8 ounces whole-wheat fusilli
1 c grated fontina cheese
½ c ricotta cheese
¼ c thinly sliced fresh basil
Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
Cook pasta according to package directions. Reserve ½ c pasta water, then drain.
Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta.
Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Top with basil and a generous grinding of pepper.
The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado
1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño
and the lime dressing.