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