Basil Garden Pasta

2 pounds fresh plum tomatoes
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 pound ziti or penne
1 cup basil leaves. chopped coarsely
3 Tbsp. red wine vinegar
5 tsp. olive oil
1/2 cup Fontina cheese, diced (substitute gouda or provolone if cannot find fontina)
Salt and pepper to taste
2 Tbsp. toasted pine nuts, for garnish

Dice the plum tomatoes. Place in a large bowl. Mix in the garlic. Toss with kosher salt and let stand for 1 hour for juices to form.

Cook the pasta.

Add basil, vinegar, olive oil and cheese to the tomato mixture. Toss hot pasta in the sauce. Add salt and pepper and garnish with the pine nuts.

Serves 4