Prep 20 mins
Cook 1 hr
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.
- 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)
- 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.
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.