Recipe by Gayle Wagner
"At the peak of summer tomato harvest, it doesn't get any better than this!"
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vine ripened tomatoes, seeded and diced
chopped fresh basil
chopped fresh mint leaves
freshly ground black pepper
crushed red pepper flakes
freshly grated Asiago cheese
fontina cheese, shredded
loved this recipe!! I did not use the mint or the sherry - instead I added a slash of balsamic vinegar. My Italian husband (whose mother is THE BEST COOK) loved this - as did all my guest. I will make this again and again. Very easy and YUMMMMMMMY!
My biggest problem was that the cheese (probably the fontina) didn't melt well. I kept tossing it but it ended up staying in some smaller "blobs." That's OK on a pizza but I didn't like it in this dish.
This is our household favorite pasta dish! I always make it for guests, and everyone always wants the recipe. I read the other reviews, and don't let the cheese melting problem some people mention deter you from trying this delicious recipe.
TIPS FOR GETTING THE CHEESE TO MELT:
1. Add cheese to pasta as soon as pasta is drained.
2. Use a stainless steel bowl when mixing the cheese with the pasta so the heat from the cooked pasta will be retained, aiding in a quicker melting process.
3. Use two forks and go back and forth in opposite directions right after adding the cheese. This helps to distribute the cheese more evenly.
I didn't have any fresh tomato's or basil, so I used 2 cans of the new Aylmers tomato's with olive oil and garlic and I used a TBSP of McCormicks Basil in a tube,otherwise followed the recipe as printed, the taste was wonderful. I did not drain the canned tomato's but allowed the pasta to absorb the excess juice before I served it. I also did not like the look of the cheese and found it made clean-up more difficult (the cheese really coated the forks etc), next time I am going to skip adding the cheese and just serve the pasta with a shaker of parmesan so that everyone can add their own at the table, also will have a shaker with red pepper flakes so that the teenagers can spice it up as much as they like. I think the parmesan will be sufficient for us without the 2 1/2 cups of fontina and asiago which really add a lot of calories not to mention expense.
This pasta is incredible. I made it for my mother over Christmas, and she went bonkers over it. I used Angel Hair pasta and about 3 cups of shredded asiago & fontina cheese. I also made the marinade and let it set the day before I made it. TRY THIS RECIPE, YOU WILL NOT REGRET IT. I could live off of this stuff.
I did make alterations to the recipe to suit what I had on hand, but BOY oh boy was this delicious. Instead of the sherry, I used 1/4 cup balsamic vinegar. I only had 1lb of Roma tomatoes, so I used a 14oz can of Italian style chopped tomatoes, which I added to the fresh ones after they marinated. I omitted the mint. Because the cheese this recipe calls for add so much fat and cost, I used about 1/2 to 1cup grated Parmesan. While the water for the pasta was boiling, I sauteed some red bell peppers, fresh baby spinach, white mushrooms, and zucchini to add when I mixed the noodles with the tomatoes. The veggies added a lot of flavor and textures. I found I had a lot of extra sauce/tomatoes with 12oz of pasta, so I cooked 16oz. I toasted some fresh bread, and it was almost like eating bruschetta with my pasta! My boyfriend loved it too. Highly recommended.
I really liked this a lot, but I also played with some ideas that turned our really well. I don't like fontina cheese, so I used all asiago, which was great. Also, tomatoes in our area aren't very good, so I used plum tomatoes instead: they worked really well and were so sweet! I also added broiled shrimp at the end. I took another person's tip and substituted balsalmic vinegar instead of sherry. The mint was a great, unexpected addition, though!
This was really good! I used plum tomatoes & followed the recipe exactly. Serve warm so the cheese is melty & yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Pasta with Basil, Tomatoes and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 297
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