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6 large ripe tomatoes
2 tbsp granulated sugar
1 tsp salt
4 large garlic cloves
4 green onions
2 jalapenos, optional
2 cups fresh basil leaves, shredded
250-g cambozola, well-chilled
450-g pkg regular or whole-wheat fettuccine or linguine pasta
1 cup freshly grated parmesan
Slice tomatoes in half. Squeeze out and discard seeds. Coarsely chop tomatoes. Place in a large bowl. Sprinkle with sugar and salt. Mince garlic. Thinly slice onions. Core and seed jalapenos, then finely chop. Add garlic, onions, jalapenos and basil to bowl and stir. Slice Cambozola into 1/2-inch- (1-cm-) wide pieces and set aside.
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions just until al dente, 8 to 10 minutes. Drain pasta well. Place in a large mixing bowl. Immediately add Cambozola and Parmesan. Toss to evenly mix, then add tomato mixture and toss. Great warm or at room temperature.
Calories 541, Protein 26.3g, Carbohydrates 70.6g, Fat 17.5g, Fibre 6g, Sodium 1145mg.
Instead of cooking the last of the ripe garden tomatoes, savour their fresh natural sweetness. Simply chop and toss with hot noodles and creamy Cambozola. Only the noodles require cooking in this quick recipe.