Kathy Cary's Summer Pasta Salad

4 pounds red ripe summer tomatoes, peeled and diced

1 pound farfalle cooked according to package directions (bowtie pasta)

½ cup diced red onion

1 cup chopped fresh basil

¼ cup good extra virgin olive oil

2 teaspoons kosher salt

¼ to ½ teaspoon red pepper flakes

½ teaspoon Tabasco sauce (the green jalapeno variety will be more mellow)

¼ teaspoon black pepper

¾ cup grated fresh parmesan cheese

¼ cup grated fresh Fontina cheese

¼ pine nuts, toasted as a garnish

Combine all ingredients in a large bowl and stir gently. The salad will improve with some aging, so try to let it sit and come together for a couple of hours. Serve at room temp.

Serves 12

1August07 Courier Journal

Variations: add small can sliced black olives; use box of feta cheese and less parmesan. No red onion, use vidalia.