Summer Pasta
Source of Recipe
Jen
List of Ingredients
2 lbs. Very ripe, very juicy tomatoes, diced
bunch of fresh basil
garlic
salt and pepper (to taste)
� cup (4 ozs.) olive oil
1 lb. Pasta
� lb. Fontina cheese, grated
Recipe
Get two pounds of the ripest, juiciest tomatoes you can find and dice them, keeping as much of the juice as you can. Chop a big bunch of basil (the easiest way to do this is to roll a bunch of leaves really tight like a cigar and then slice thin), add the tomatoes, as much garlic as you can stand, a little salt and pepper and half a cup of olive oil. Don�t worry, olive oil is good for you. Put this together in the morning or the afternoon and let it sit on the counter for several hours to get good �n� juicy.
Put a pound of any kind of pasta on the boil. I like radiatore for this, but any shape will do. Grate three-quarters of a pound of fontina cheese. (If you can�t find fontina, go for equal amounts of swiss and mozzarella.) When the pasta�s done, drain it and pour about half a cup of the juice from the tomatoes and basil into it, along with the cheese, and toss it just until the cheese is a little melty. Then dump in the tomato mixture, toss it and serve. It�s a barely warm pasta dish, almost like a salad, and it is the absolute best thing in the world to eat on a summer night.
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