My husband, W.D., asked me to make this recipe for dinner tonight. I posted it last fall, but I have a lot of new followers so I’m re-posting it again WITH THE ADDITION OF TWO MORE CHEESES — Asiago and Fontina, for a tastier bite!
Plus, I just have to start using up this bumper crop of Sweet 100’s cherry tomatoes and grape tomatoes. I’ve never seen anything like this garden bounty before. Now that we are having warmer days in the summer, it’s time for us to spend less time in front of a hot stove and make pasta recipes that are a little less heavy…. and this recipe is perfect for that. This recipe is also ridiculously easy!
If you have lots of those sweet grape/cherry tomatoes still on the vine, and/or you have lots of fresh basil (you can also buy both), then here’s a recipe that you’re going to love!
Pasta with Tomatoes, Basil & Three Cheeses (Tre Formaggi)
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- 1/4 cup olive oil
- 4 large garlic cloves, diced
- 1 pint grape/cherry tomatoes, sliced in half
- 1/4 tsp red pepper flakes
- 10 large basil leaves, chopped
- 1/3 cup freshly grated Parmigiano–Regiano cheese
- Freshly grated Asiago cheese (about 2 Tbsp.)
- Freshly grated Fontina cheese (about 1 Tbsp.)
- 1 lb. thin spaghettini OR penne pasta
- salt & pepper to taste
- In a large frying/saute’ pan, heat the olive oil over medium heat and saute’ the garlic until golden brown….do not burn.
- Add the slice tomatoes and the red pepper flakes and cook for about 8 – 10 minutes.
- In a large pot of boiling, salted water, cook the pasta until “al dente“. Strain and transfer to the pan with the tomato mixture. Toss until completely coated.
- Add the basil and the cheese to pasta/tomato mixture. Just cook for a few more minutes until the basil is wilted and the cheese is somewhat melted/soft.
- Salt & pepper to taste.
- Serve with extra grated cheese on the side, some wonderfully baked garlic bread and a fresh salad on the side. And that’s a great Italian summer meal!
La Bella Vita Cucina http://www.italianbellavita.com/
I use “Barilla” pasta from Italy. The North American producer is located
in my hometown of Ames, Iowa as well, so I just wanted to give a ‘shout-out’
for Barilla pasta!