Pasta with Tomatoes, Gorgonzola & Basil

Issue 52 This recipe can be varied by adding slivered scallions, minced garlic, torn arugula leaves, chopped parsley, a few chopped sun-dried tomatoes, or other pantry ingredients, so consider it a jumping-off point. I use dolcelatte gorgonzola when I can find it because I prefer its creamier texture and mellower flavor in this dish.

Pasta with Tomatoes, Gorgonzola & Basil

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  • Prep Time


  • Total Time


  • Servings



  • Kosher salt

  • 2

    large beefsteak or 4 medium slicing tomatoes (about 1-¾ lb. total)

  • ½

    About ½ lb. gorgonzola, crumbled

  • Freshly ground black pepper

  • Several large sprigs fresh basil

  • 1

    lb. dried linguine

  • ½

    cup toasted pine nuts


Put a large pot of well-salted water on to boil. Core the tomatoes, cut them into medium dice, and put them and their juices into a large serving bowl (you should have about 4 cups). Add the gorgonzola, a little salt, and a generous grinding of black pepper. Tear the basil into small pieces and add them to the bowl. Cook the pasta in the boiling water, stirring occasionally, until tender, about 10 minutes. When the pasta is done, drain it and immediately add it to the bowl. Toss well until almost all of the cheese is melted and the pasta is evenly coated with cheese and tomato juices. Add the pine nuts and serve on warmed plates.


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