Weekly Winner:  Light, Cheery (and Cheesy) Summer Pasta

It is finally tomato season here in Chicago.  My farmer’s market has an ample supply of these beauties and to me they signify the definitive start of summer. You really don’t want to do too much with these guys. They’re pretty much perfect just the way they are. The lightest touch of seasoning is all you need to bring out their best.  These tomatoes were the crowning touch on dinner tonight, which was so good, I had to post this immediately.

Two-Cheese Fusilli with Marinated Tomatoes is summer perfection on a plate.  It combines pasta (a Friday night “must have” for us), cheese (always a bonus) market tomatoes, home-grown basil and little else.  It’s reminiscent of a perfect Margherita Pizza.  Elegant in its simplicity  It doesn’t even need to be served piping hot — warmish is just fine.  On a muggy night like tonight, warmish pasta paired with an ice-cold glass of rose was the ideal way to cap off a busy week and kick off a long holiday weekend.

The recipe comes from Eating Well Magazine and the pasta is quick and super easy.  This is guaranteed to be a go-to summer dish for me — for as long as the tomatoes and rose hold out.

Two-Cheese Fusilli with Marinated Tomatoes

Serves 4

Ingredients:

4 cups chopped tomatoes (1-1/2 pounds)

2 Tbsp red-wine vinegar

2 cloves garlic, minced

1/2 tsp salt

8 ounces fusilli

1 cup finely diced fontina cheese

1/2 cup whole-milk ricotta cheese, at room temperature

2 Tbsp plus 2 tsp olive oil

1/4 cup thinly sliced fresh basil

Freshly ground pepper to taste

Procedure:

  1. Put a large pot of salted water on to boil
  2. Combine tomatoes, vinegar, garlic and salt in a large bowl.  Set aside to marinate.
  3. Cook pasta according to package directions.  Reserve 1/2 cup pasta water, then drain.  Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted.  Fold in ricotta.  Transfer to a serving bowl or individual pasta bowls.
  4. Using a slotted spoon, spoon the marinated tomatoes over the pasta.  (Discard the marinade). Drizzle with oil and top with basil and a generous grinding of pepper.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: