Pasta With Tomatoes and Four Cheeses

Submitted by Marysdottir

"Perfect for summer as the sauce isn't cooked. Uses fresh basil and tomatoes from the garden if you have them."

 

• Ready In: 37mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 3⁄4 lbs tomatoes, cut into 3/4-inch dice (or cherry tomatoes, halved)
• 1⁄2 cup shredded fresh basil
• 1 1⁄2 teaspoons coarse kosher salt
• 1 large garlic clove, minced
• 1 cup ricotta cheese, room temperature
• 2 tablespoons whipping cream
• fresh ground pepper
• freshly grated nutmeg
• 2 ounces Fontina cheese, cut into 1/4 inch dice (1/2 cup)
• 2 ounces fresh mozzarella cheese, cut into 1/4 inch dice (1/2 cup)
• 1 lb rotelle pasta or 1 lb other short pasta
• 2 tablespoons olive oil
• 1 cup freshly grated parmesan cheese

directions

1. Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.
2. Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.
3. Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan.