Summer Tomato and Cheese Pasta

    Summer Tomato and Cheese Pasta


    80 people made this

    This is the best pasta salad to make at the peak of summer tomato season! You can substitute ricotta for fontina too.

    Serves: 6 

    • 1 kg tomatoes, seeded and diced
    • 3 cloves garlic, minced
    • 1/2 cup chopped fresh basil
    • 1 tablespoon chopped fresh mint leaves
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon chilli flakes
    • 1/2 cup (125ml) olive oil
    • 1/4 cup cream sherry
    • 375g spaghetti
    • 1/2 cup freshly grated Asiago cheese
    • 2 cups fontina cheese, grated

    Preparation:20min  ›  Cook:10min  ›  Extra time:2hours marinating  ›  Ready in:2hours30min 

    1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, chilli flakes, olive oil and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
    2. Cook the pasta in a large pot of boiling salted water until tender, but firm to the bite.
    3. Drain the pasta and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture and toss with the pasta to coat. Add cheese and toss until it begins to melt. Add the tomato mixture and toss until mixed.

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