Tomato And Fontina Pasta "sauce"

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -5 cups cored and chopped ripe tomatoes
• 3 garlic cloves, peeled and finely minced
• 1/4 cup fresh basil
• 2 tablespoons minced fresh oregano
• 2 teaspoons salt
• 7 tablespoons virgin olive oil
• 1/2 lb fontina or 1/2 lb taleggio, cut into cubes
• 1 lemon, juice of
• pepper (fresh ground is best)
• 1 1/2-2 lbs of a combination pasta (bowtie, shell, fusilli)

Recipe

• 1 combine tomatoes and their juice with garlic, basil, oregano, salt and 6 t. of oil. mix well.
• 2 add the cheese and cover and marinate for 1 hour or more at room temperature.
• 3 just before serving add the lemon juice and pepper.
• 4 cook pasta, drain and return to cooking pot. 5. add the remaining 1 t. of oil and season with salt and pepper.
• 5 pour half the sauce on the pasta and toss.
• 6 because the pasta cools quickly, this dish is best portioned onto warm plates.
• 7 serve the remaining sauce on top of the pasta.