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Tomato-Fontina Pasta - from Neetsey




Source of Recipe


Darlene


List of Ingredients




Tomato-Fontina Pasta - from Neetsey

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

Marinade/Sauce:

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



Recipe



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.

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.