Pasta with Marinated Tomatoes and Four Cheeses

Name: Pasta with Marinated Tomatoes and Four Cheeses
Yield: Makes 4 Main-Course Servings
Ingredients: 2½ pounds best-quality ripe tomatoes, cored, seeded (Tomato Basics), and cut into ¾-inch cubes; 2 ounces fresh mozzarella cheese, cut into ½-inch dice (about ½ cup); Pinch of freshly grated nutmeg; 1 pound dried rigatoni or other short pasta; 2 ounces Italian fontina cheese, cut into ½-inch dice (about ½ cup); Freshly grated Parmesan cheese; 1 garlic clove, minced; ½ cup shredded fresh basil leaves; 1 cup part-skim or fresh whole-milk ricotta cheese; Salt, to taste; freshly ground black pepper, to taste; 2 tablespoons milk

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

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.

Ingredients

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

Supper
Savoury
Main course
Dinner
Summer
Vegetarian

Method

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.
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