Pasta with Tomatoes Gorgonzola
2 large beefsteak tomatoes or 4 medium slicing tomatoes
½ lb. Gorgonzola*, crumbled
Kosher salt and freshly ground black pepper
Several large sprigs fresh basil
1 lb. dried linguine
½ c. toasted pine nuts
Directions:
Put a large pot of salted water on to boil.
Core the tomatoes.
Cut them into medium dice.
Put them and their juices into a large serving bowl.
Add the Gorgonzola, a little salt and a generous grinding of pepper.
Tear the basil into small pieces and put them to the bowl.
Cook the past in the boiling water, stirring occasionally, until tender, about ten minutes.
When the pasta is done, drain it and add it to the bowl.
Toss well until almost all the cheese is melted and the pasta is evenly coated with the cheese and tomato juices.
Add the pine nuts.
Yield: 4-6 servings
*
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.
