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<blockquote data-quote="moreluck" data-source="post: 99011" data-attributes="member: 1246">Summer Pasta&nbsp;Ingredients:<ul>
<li data-xf-list-type="ul">2 pounds fresh tomatoes</li>
<li data-xf-list-type="ul">3 cloves garlic</li>
<li data-xf-list-type="ul">1/2 cup chopped fresh basil</li>
<li data-xf-list-type="ul">1 tablespoon chopped fresh mint</li>
<li data-xf-list-type="ul">3/4 teaspoon salt</li>
<li data-xf-list-type="ul">1/2 teaspoon freshly cracked black pepper</li>
<li data-xf-list-type="ul">3/4 teaspoon crushed red pepper flakes</li>
<li data-xf-list-type="ul">1/2 cup olive oil</li>
<li data-xf-list-type="ul">1/4 cup cream sherry</li>
<li data-xf-list-type="ul">1 (12-ounce) package linguine or spaghetti</li>
<li data-xf-list-type="ul">1/2 cup freshly grated Asiago cheese</li>
<li data-xf-list-type="ul">2 cups finely diced fontina cheese</li>
</ul>Directions:In a medium bowl, toss together tomatoes, garlic, basil, mint, salt, black pepper, red pepper flakes, olive oil and cream 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 1/4 cup of the liquid from the tomato mixture and toss with the pasta to coat. Add cheese and toss with the pasta until it begins to melt. Add the tomato mixture and toss the bowl&#039;s contents until mixed.</blockquote>

[QUOTE="moreluck, post: 99011, member: 1246"] Summer Pasta [B]Ingredients:[/B] [LIST] [*]2 pounds fresh tomatoes [*]3 cloves garlic [*]1/2 cup chopped fresh basil [*]1 tablespoon chopped fresh mint [*]3/4 teaspoon salt [*]1/2 teaspoon freshly cracked black pepper [*]3/4 teaspoon crushed red pepper flakes [*]1/2 cup olive oil [*]1/4 cup cream sherry [*]1 (12-ounce) package linguine or spaghetti [*]1/2 cup freshly grated Asiago cheese [*]2 cups finely diced fontina cheese[/LIST][B]Directions:[/B] In a medium bowl, toss together tomatoes, garlic, basil, mint, salt, black pepper, red pepper flakes, olive oil and cream 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 1/4 cup of the liquid from the tomato mixture and toss with the pasta to coat. Add cheese and toss with the pasta until it begins to melt. Add the tomato mixture and toss the bowl's contents until mixed. [/QUOTE]

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