Pasta with Tomatoes, Gorgonzola & Basil

  • 2 large beefsteak tomatoes (about 1 ½ pounds)
  • ½ pound gorgonzola, crumbled
  • 1 handful fresh basil leaves
  • 1 pound dried pasta
  • ½ cup toasted pine nuts
  • Kosher salt and freshly ground black pepper

Core the tomatoes, cut them into medium dice and put them (with their juices) in a large bowl. You should have about 4 cups. Add the gorgonzola, a pinch of kosher salt, and a generous grinding of black pepper. Tear or chop the basil into small pieces and add to the bowl. Cook the pasta according to package directions. When pasta is done, drain it and add immediately to the bowl. Toss well until almost all of the cheese is melted and the pasta is well coated with cheese & tomato juices. Add the pine nuts and serve. Makes 4-6 servings.

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