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.
1August07 Courier Journal
Variations: add small can sliced black olives; use box of feta cheese and less parmesan. No red onion, use vidalia.