Categories: Pasta

Ingredients

• 4 cups chopped tomatoes
• 2 tbsp. red wine vinegar
• 2 garlic cloves, minced
• 1/2 tsp salt
• 8 oz. fusilli
• 1 cup finely diced fontina cheese
• 1/2 cup ricotta, at room temp
• 2 tbsp. plus 2 tsp. olive oil
• 1/4 cup thinly sliced fresh basil
• Black pepper, to taste

Directions

1. Put a large pot of water on to boil.

2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.

3. Cook pasta as directed. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.

4. Using a slotted spoon, spoon the marinated tomatoes over the pasta. Drizzle with oil and top with basil and a generous grinding of pepper.

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