Pasta with Marinated Tomatoes and Three Cheeses

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Don’t even think about making this unless you can get the reddest, the ripest, the juiciest summer tomatoes. The heat of the pasta turns the cheese into a creamy no-cook sauce.

If you can get freshly made ricotta, available in cheese shops and Italian markets, this dish will have an especially sweet, rich flavor. Fresh ricotta, however, is usually made with whole milk. It’s worth it.