Recipe by BurgundyS
This is one of my favorite recipes, especially for summer! My mom got this out of a cookbook but I'm not sure which one. I think this tastes even better the next day. It's great served with crusty bread to soak up all the juice.
Top Review by MTDavids
We really enjoyed this dish. Served on the side with BBQ'd Italian pork cutlets at a summer diner party. Your pasta was a hugh hit. Had to print copies of the recipe for many of the guests. We still get feedback on what a great dish this was. Thanks to you and your mom for the great recipe.
- 4 -5 cups cored and chopped ripe tomatoes
- 3 garlic cloves, peeled and finely minced
- 1⁄4 cup fresh basil
- 2 tablespoons minced fresh oregano
- 2 teaspoons salt
- 7 tablespoons virgin olive oil
- 1⁄2 lb fontina or 1⁄2 lb taleggio, cut into cubes
- 1 lemon, juice of
- pepper (fresh ground is best)
- 1 1⁄2-2 lbs of a combination pasta (bowtie, shell, fusilli)
Directions See How It's Made
- Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.
- Add the cheese and cover and marinate for 1 hour or more at room temperature.
- Just before serving add the lemon juice and pepper.
- Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.
- Pour half the sauce on the pasta and toss.
- Because the pasta cools quickly, this dish is best portioned onto warm plates.
- Serve the remaining sauce on top of the pasta.