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–+ servings
picture of tomato basil pasta in a bowl with French bread and parmesan cheese on the side

Summer Tomato Basil Salsa over Creamy Pasta

Course: Main Course, Side Dish
Cuisine: Italian
Keyword: cheesy tomato pasta, rotini noodles, summer pasta, tomato and pasta
Prep Time: 20 minutes
Cook Time: 10 minutes
Tomato Mixture should sit for at least an hour: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories:
Cheesy but light pasta topped with tomato salsa
Print Recipe

Equipment

Ingredients

  • 2 3/4 pounds tomatoes Cored and diced
  • 1/2 cup fresh basil shredded
  • 1 tablespoon sea salt Can use less if your want less sodium - You can also use Kosher Salt
  • 1 tablespoon minced garlic
  • 1 cup ricotta cheese
  • 1 tablespoon milk or cream
  • fresh ground pepper to taste
  • freshly grated nutmeg
  • 2 ounces fontina cheese (or fontinella) diced into 1/4" pieces
  • 2 ounces fresh mozzarella cheese diced into 1/4" pieces
  • 1 pound rotini or other short pasta
  • 2 teaspoons olive oil
  • 1 cup parmesan cheese grated

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