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Hello Amici!
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!
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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!
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Pasta with Tomatoes, Basil & Three Cheeses (Tre Formaggi)
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What ingredients you need:
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What ingredients you need:
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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
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
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What you need to do to prepare this:
1 lb. thin spaghettini OR penne pasta
salt & pepper to taste
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What you need to do to prepare this:
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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.
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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!
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.
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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!
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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!!!
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What a great recipe! And I love Barilla too. It’s really is different.
Hard to beat a delicious pasta full of cheese! Looks fanntastic.
I am an Eastern Carolina food blogger. I also use Barilla, mostly because it’s affordable. My fave pasta is deCecco, but it’s gotten too pricey, even on sale. My hubby is Italian, so he steers me in the direction of traditional Italian recipes, but I keep trying to go off on my own. He thinks there is only one way to make pasta sauce because in his family there was only one sauce. He won’t even look at cous cous and green veggies are death in his mind. So I’m pretty inhibited with my cooking, but I try my best. Please come for a visit and I would love to exchange links with you if you are interested.
I am so glad to have found your site through foodbuzz! I still live in Iowa and it’s so fun to meet others from here. You’re recipes are delightful and we both share a passion for our Lord!! God Bless You and I’m looking forward to following!
Diana
A Little Bit of Spain in Iowa
I love this with the three cheeses! How delicious!
It’s so great that you reposted this recipe for those of us who are new! There are so many great treasures in all our archives. Thanks for another delicious recipe.
(I’m back after my computer died. Looking forward to catching up with you and your blog.)
I added myself as one of your followers,and look forward to following your blog. We have a lot in common — we have a boat also, and what good Italian is without a tomato garden? I’m getting ready to make another batch of tomato soup for the freezer. The last batch was a 10 out of 10 and (wonder of wonders) we both agree I should repeat it. The recipe hasn’t posted yet, but it’s a roasted tomato soup — all the veggies are roasted — red peppers, onions, garlic and of course the tomatoes. It’s unbelievably flavorful. Take care, Your new blogging friend, Judy
Love the addition of the cheeses – asiago is one of my favorites!