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
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Put a large pot of water on to boil.
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Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
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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.
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Using a slotted spoon, spoon the marinated tomatoes over the pasta. Drizzle with oil and top with basil and a generous grinding of pepper.