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Tomato and Fontina Pasta "sauce"

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“This is one of my favorite recipes, especially for summer! My mom got this out of a cookbook but I'm not sure which one. I think this tastes even better the next day. It's great served with crusty bread to soak up all the juice.”
1hr 20mins

Ingredients Nutrition


  1. Combine tomatoes and their juice with garlic, basil, oregano, salt and 6 T. of oil. Mix well.
  2. Add the cheese and cover and marinate for 1 hour or more at room temperature.
  3. Just before serving add the lemon juice and pepper.
  4. Cook pasta, drain and return to cooking pot. 5. Add the remaining 1 T. of oil and season with salt and pepper.
  5. Pour half the sauce on the pasta and toss.
  6. Because the pasta cools quickly, this dish is best portioned onto warm plates.
  7. Serve the remaining sauce on top of the pasta.

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