Tomato Mixture should sit for at least an hour1 hourhr
Total Time1 hourhr30 minutesmins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: cheesy tomato pasta, rotini noodles, summer pasta, tomato and pasta
Servings: 6people
Calories:
Equipment
Pasta Bowl
Colander
Mixing Bowls
measuring spoons
measuring cups
large saucepan
Wooden Spoons
Ingredients
2 3/4poundstomatoesCored and diced
1/2 cupfresh basilshredded
1tablespoonsea saltCan use less if your want less sodium - You can also use Kosher Salt
1tablespoonminced garlic
1cupricotta cheese
1 tablespoonmilk or cream
fresh ground pepperto taste
freshly grated nutmeg
2ouncesfontina cheese (or fontinella)diced into 1/4" pieces
2 ouncesfresh mozzarella cheesediced into 1/4" pieces
1poundrotini or other short pasta
2teaspoonsolive oil
1cupparmesan cheesegrated
Instructions
Combine first 4 ingredients and let stand at room temperature for 1 to 2 hours, stirring occassionally
Mix ricotta cheese with milk or cream to thin. Season with spices. Stir in cubed cheeses and let stand.
Cook pasta according to the package directions. Drain and put into a large pasta bowl. Toss pasta with olive oil. Add cheese mixture and fold in so pasta is evenly coated.
Drain tomato mixture in colander used to drain pasta. Put mixture on top of the pasta. Sprinkle with a good portion of fresh grated parmesan cheese. Pass the remainder
Serve with Fresh French Bread & a Simple Green Salad