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.