About this recipe:A delicious way to use up a glut of summer tomatoes or over-ripe tomatoes you might have in your fridge. Use any kind of pasta and the Italian cheeses you like best.
900g vine ripened tomatoes, seeded and diced
3 cloves garlic, minced
20g chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried red pepper chilli flakes
120ml olive oil
60g freshly grated Asiago cheese
220g fontina cheese, shredded
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Method Prep:20min › Cook:10min › Ready in:30min
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, dried chilli flakes, olive oil and sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
Cook the pasta in a large pot of boiling salted water until tender, but firm to the bite.
Drain the pasta, and transfer to a large serving bowl. Drain some 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.