Pasta with Tomatoes, Gorgonzola & Basil

Pasta with Tomatoes, Gorgonzola & Basil
Photo by Scott Phillips


  • 2 large beefsteak or 4 medium slicing tomatoes (about 1-¾ lb. total)
  • Several large sprigs fresh basil
  • ½ cup toasted pine nuts
  • 1 lb. dried linguine
  • Freshly ground black pepper
  • Kosher salt
  • About ½ lb. gorgonzola, crumbled

Put a large pot of well-salted water on to boil. Core the tomatoes, cut them into medium dice, and put them and their juices into a large serving bowl (you should have about 4 cups). Add the gorgonzola, a little salt, and a generous grinding of black pepper. Tear the basil into small pieces and a...

View full recipe at Fine Cooking


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