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Tomato and Fontina Pasta
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Description
Simple pasta at its most flavorful. I made this recipe up during the first three months of my second pregnancy, when only pasta and mild salty flavors would quench the tide turning in my stomach. It’s glorious, the fontina cheese adding a slightly nutty, rich taste to the fresh tomatoes and pasta. My love for it extended well beyond morning sickness.
Ingredients
- 2 cups Dry Pasta, Cooked
- 2 whole Roma Tomatoes
- 1 teaspoon Olive Oil
- ¼ cups Fontina Cheese, Shredded
- Garlic, To Taste
- Salt And Pepper
Preparation
Boil the dry pasta in salted water according to the package directions.
While pasta is cooking, cut tomatoes into chunks and salt and pepper profusely.
Drain pasta and add in the olive oil, fontina cheese and tomatoes. Mix well until cheese is melted and pasta is well coated.
Add a tiny sprinkle of garlic. Salt and pepper to taste.
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