Spaghetti with fresh tomato and Fontina cheese recipe

Published August 3, 2010 12:20AM (EDT)

Serves 4 - 6


  • 3 large, ripe tomatoes, cut into rough chunks
  • 8 ounces fontina, cubed
  • ½ cup rough-chopped basil, plus more for garnish
  • 3 cloves garlic, minced
  • ½ cup extra-virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound spaghetti
  • 1 to 2 tablespoons red wine vinegar, or to taste
  • Freshly grated Parmesan cheese


  1. In a large shallow bowl, combine the tomatoes, fontina, basil, garlic, olive oil, salt and pepper. Put this together an hour before you plan to eat and set aside at room temperature.
  2. Bring a large pot of salted water to a boil and cook the pasta 8 to 10 minutes, until al dente. Drain the pasta and toss with the sauce. Season with salt, pepper, red wine vinegar and additional basil. Serve at once, sprinkled with grated Parmesan cheese.

By Lucy Mercer

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