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Tomato Fontina Pasta




Source of Recipe


from Neetsey, a debbie's country cookin newsletter reader


Recipe Introduction


Neetsey’s comments: You can make the marinade/sauce and refrigerate it,
but obviously, you must the marinade to room temperature before mixing
with the hot pasta, or your cheeses will never melt! I have kept it a
couple of days in the fridge, and doesn't seem to hurt it.


List of Ingredients




Tomato Fontina Pasta

1 pound good, shaped pasta, (a type that will trap
...the sauce, so do not use a flat pasta)
8 ounces Fontina cheese, coarsely grated,
...or cut into small cubes
1/2 ckup grated Parmesan cheese

Marinade/Sauce:

4 cups fresh cut up tomatoes, seeded and peeled
4 cloves fresh garlic, minced
1 tablespoon fresh mint, cut into fine strips
1/2 cup fresh basil leaves, cut into fine strips
1/2 cup extra-virgin Olive oil of good quality
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Make marinade and let sit for at least 3 hours. Cook pasta al dente. Now
work quickly: ladle about 1/2 c. of the marinade liquid into the hot
drained pasta. Stir to coat pasta, then quickly add the cheeses. Stir
until the fontina has melted. Add the remaining tomato marinade mixture.
Serve immediately, or serve lukewarm. Makes four hearty servings. Add a
green salad and some good bread and you have a wonderful summer meal.

Recipe