Summer Pasta with Basil, Tomatoes and Cheese

Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 580 Calories

Ingredients

• ¾ teaspoon salt
• ½ cup olive oil
• ½ cup chopped fresh basil
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 2 pounds vine ripened tomatoes, seeded and diced
• 1 tablespoon chopped fresh mint leaves
• ¼ cup cream sherry
• 12 ounces spaghetti
• ½ cup freshly grated Asiago cheese
• 2 cups fontina cheese, shredded

Recipe Instructions

Step 1

In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.

Step 2

Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.

Step 3

Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.