Skip to content
July 8, 2017 / Chris Blum

Two Cheese Pasta with Tomatoes

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.

Serves 4.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: