4 medium tomatoes 1/4 teaspoon salt 1/4 cup minced onion 12-14 leaves fresh basil, shredded 1/2 cup soft cheese (such as fontina or brie), cubed 4 tablespoons olive oil 8 ounces pasta
Peel the tomatoes. Cut in half and squeeze out seeds. Dice the tomatoes and place in a small bowl with the salt. Let stand at least half an hour, then drain off excess juice. Mix the tomatoes with the onion, basil, cheese and olive oil. Bring 2 quarts water to a boil in a large pot; add 2 teaspoons salt. Add the pasta and cook uncovered until done to your liking. Drain the pasta and toss with the sauce.
Serve immediately. Makes 2 entrée servings or 4 side dishes.
Per serving (for 2): 849 calories; 40 g fat (10 g saturated fat; 42 percent calories from fat); 99 g carbohydrates; 38 mg cholesterol; 469 mg sodium; 25 g protein; 6 g fiber.
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