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Summer Pasta

Source of Recipe

Jen


List of Ingredients

2 lbs. Very ripe, very juicy tomatoes, diced
bunch of fresh basil
garlic
salt and pepper (to taste)
½ cup (4 ozs.) olive oil
1 lb. Pasta
¾ lb. Fontina cheese, grated


Recipe

Get two pounds of the ripest, juiciest tomatoes you can find and dice them, keeping as much of the juice as you can. Chop a big bunch of basil (the easiest way to do this is to roll a bunch of leaves really tight like a cigar and then slice thin), add the tomatoes, as much garlic as you can stand, a little salt and pepper and half a cup of olive oil. Don’t worry, olive oil is good for you. Put this together in the morning or the afternoon and let it sit on the counter for several hours to get good ‘n’ juicy.

Put a pound of any kind of pasta on the boil. I like radiatore for this, but any shape will do. Grate three-quarters of a pound of fontina cheese. (If you can’t find fontina, go for equal amounts of swiss and mozzarella.) When the pasta’s done, drain it and pour about half a cup of the juice from the tomatoes and basil into it, along with the cheese, and toss it just until the cheese is a little melty. Then dump in the tomato mixture, toss it and serve. It’s a barely warm pasta dish, almost like a salad, and it is the absolute best thing in the world to eat on a summer night.