Tomato And Fontina Pasta Sauce Recipes

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TOMATO AND FONTINA PASTA "SAUCE"



Tomato and Fontina Pasta

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.

Provided by BurgundyS

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

Nutrition Facts : Calories 1105.5, Fat 44.4, SaturatedFat 14.8, Cholesterol 66, Sodium 1636.5, Carbohydrate 137.8, Fiber 8.1, Sugar 9, Protein 38.8

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