Pasta With Tomatoes and Four Cheeses

• tomatoes↗2 3⁄4 lbs

  cut into 3/4-inch dice (or cherry tomatoes, halved)

• fresh basil1⁄2 cup

  shredded

• coarse kosher salt↗1 1⁄2 teaspoons
• large garlic clove↗1

  minced

• ricotta cheese↗1 cup

  room temperature

• whipping cream↗2 tablespoons
• fresh ground pepper↗
• freshly grated nutmeg
• Fontina cheese↗2 ounces

  cut into 1/4 inch dice (1/2 cup)

• fresh mozzarella cheese↗2 ounces

  cut into 1/4 inch dice (1/2 cup)

• rotelle pasta or other short pasta1 lb
• olive oil↗2 tablespoons
• freshly grated parmesan cheese1 cup

Step-by-step instructions

1. 1

   Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.

2. 2

   Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.

3. 3

   Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan.