Summer Pasta with Basil, Tomatoes and Cheese recipe (Pasta)


Yield: 6 servings

2 lb vine ripened tomatoes, seeded and diced
3   cloves garlic, minced
½ cups chopped fresh basil
1 tablespoon chopped fresh mint leaves
¾ teaspoons salt
½ teaspoons freshly ground black pepper
¼ teaspoons crushed red pepper flakes
½ cups olive oil
¼ cups cream sherry
12 oz spaghetti
½ cups freshly grated Asiago cheese
2 cups fontina cheese, shredded

Posted by Joan2007 on Jan 21, 2008


In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.

Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.

Drain the pasta, and transfer to a large serving bowl. Drain ¼ 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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