Pasta with Marinated Tomatoes and Four Cheeses

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a favorite summer dish. Don’t even think of making it unless you have the reddest, ripest, juiciest summer tomatoes.


  • pounds best-quality ripe tomatoes, cored, seeded (Tomato Basics), and cut into ¾-inch cubes
  • ½ cup shredded fresh basil le


  1. Combine the tomatoes, basil, garlic, and a sprinkling of salt in a colander. Place in the sink or over a plate with a rim. Let stand at room temperature for about 1 hour.
  2. In a large serving bowl, mix the ricotta, milk, pepper, and nutmeg with a wooden spoon until fluffy. Stir in the mozzarella and fontina. If not serving right away, cover with plastic wrap; lea