Two Cheese Fusilli with Marinated TOmatoes

Ingredients:

4 cups chopped tomatoes (1 1/2 pounds)

• 2 tablespoons red-wine vinegar
• 2 cloves garlic, minced
• ½ teaspoon salt
• 8 ounces whole-wheat fusilli
• 1 cup finely diced fontina cheese
• ½ cup whole-milk ricotta cheese, at room temperature
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• ¼ cup thinly sliced fresh basil
• Freshly ground pepper to taste

Directions

1. Put a large pot of water on to boil.
2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
3. Cook pasta according to package directions. Reserve 1/2 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.
4. 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.