Two-Cheese Fusilli with Marinated Tomatoes

By gbvampy1

Ingredients

• 4 cups chopped tomatoes (1 1/2 pounds)
• 2 tablespoons red-wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 8 ounces whole-wheat fusilli
• 1 cup finely diced fontina cheese
• 1/2 cup whole-milk ricotta cheese, at room temperature
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/4 cup thinly sliced fresh basil
• Freshly ground pepper to taste

Details

Cooking time 35mins

Preparation

Step 1

Put a large pot of water on to boil. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate. Cook pasta according to package directions. Reserve ½ 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. Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.