Pasta with Tomatoes, Gorgonzola & Basil

  • 2 large beefsteak or 4 medium slicing tomatoes (about 1 ¾ lb. total)
  • About ½ lb. Gorgonzola, crumbled
  • Kosher salt and freshly ground black pepper
  • Several large springs fresh basil
  • 1 lb. dried linguine
  • ½ cup toastd pine nuts

  1. Put a large pot of salted water to a boil.
  2. Core the tomatoes, cut them in medium dice, and put them and the juices into a large serving bowl (about 4 cups).
  3. Add Gorgonzola, a little salt, and a generous grinding of black pepper.
  4. Tear basil into small pieces and add them to bowl.
  5. Cook pasta in boiling water.
  6. When pasta is done, drain it and immediately add to bowl.
  7. Toss well until almost all cheese is melted and pasta is evenly coated with cheese and tomato juices.
  8. Add pine nuts and serve on warmed plates. 

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