Tomato and Fontina Pasta "sauce"

Ingredients

• 4-5 cups cored and chopped ripe tomatoes
• 3 garlic cloves, peeled and finely minced
• 1/4 cup fresh basil
• 2 tablespoons minced fresh oregano
• 2 teaspoons salt
• 7 tablespoons virgin olive oil
• 1/2 lb fontina or taleggio, cut into cubes
• 1 lemon, juice of
• pepper (fresh ground is best)
• 1 1/2-2 lbs of a combination pasta (bowtie, shell, fusilli)

Directions

1. 1

   Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.

2. 2

   Add the cheese and cover and marinate for 1 hour or more at room temperature.

3. 3

   Just before serving add the lemon juice and pepper.

4. 4

   Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.

5. 5

   Pour half the sauce on the pasta and toss.

6. 6

   Because the pasta cools quickly, this dish is best portioned onto warm plates.

7. 7

   Serve the remaining sauce on top of the pasta.