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Summer Pasta with Basil,
Tomatoes and Cheese
Food & Wine Archives
Food & Wine - One Year Subscription
4
medium tomatoes, peeled, seeded,
and coarsely chopped
4
garlic cloves, minced
1/2
cup chopped fresh basil
1
tablespoon chopped fresh mint
1
teaspoon salt
1/2
teaspoon freshly ground
black pepper
1/4
teaspoon hot pepper flakes
1/2
cup extra-virgin olive oil
1
pound small macaroni shells
1/2
cup freshly grated Parmesan
1/2
pound Italian Fontina, finely diced
In
a medium bowl, toss together tomatoes, garlic, basil, mint, salt, pepper,
hot pepper flakes, and olive oil. Let
stand at room temperature, tossing occasionally, 2 to 3 hours.
In
a large pot of boiling salted water, cook macaroni al dente. Spoon off
1/4 cup liquid from tomatoes
and toss with macaroni to coat.
While macaroni is still warm, add both cheeses and toss. Add tomatoes
with their liquid and
mix well. Serve
warm or at room temperature.
Serves 6 to 8.
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