Pasta with Tomatoes, Gorgonzola & Basil
Source of Recipe
From Juicy, Ripe Tomatoes
List of Ingredients
Serves four to six as a main dish.
Kosher salt
2 large beefsteak or 4 medium slicing tomatoes (about 1-3/4 pounds total)
About 1/2 pound gorgonzola, crumbled
Freshly ground black pepper
Several large sprigs fresh basil
1 pound dried linguine
1/2 cup toasted pine nuts
Recipe
Put a large pot of salted water on to boil. Core the tomatoes, cut them into medium dice, and put them and their juices into a large serving bowl (you should have about 4 cups). Add the gorgonzola, a little salt, and a generous grinding of black pepper. Tear the basil into small pieces and add them to the bowl. Cook the pasta in the boiling water, stirring occasionally, until tender, about 10 minutes. When the pasta is done, drain it and immediately add it to the bowl. Toss well until almost all of the cheese is melted and the pasta is evenly coated with cheese and tomato juices. Add the pine nuts and serve on warmed plates.
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