Strozzapreti with Cherry Tomatoes, Basil, and Fontina

This week we got tomatoes. Lots and lots of tomatoes. Cherry, beefsteak, heirloom, green, red, yellow... What to do? Pasta. No question.

-1/4 lb. strozzapreti
-2-3 T. olive oil
-1/4 t. red pepper flakes
-2 cloves garlic, minced
-1/2 pint cherry tomatoes, halved
-8-10 basil leaves, shredded
-2 oz. fontina, cubed
-salt and pepper

1. Boil the pasta. Meanwhile, heat the olive oil in a skillet over medium heat. Add the pepper flakes and minced garlic. Add the tomatoes, stirring periodically.
2. Return the drained pasta to the pot, and toss with oil and tomatoes. Add the shredded basil leaves and fontina.
3. Serve immediately. Season with salt and pepper to taste, and garnish with additional basil.

This was excellent. It was very fast to throw together, it tasted exceptionally fresh, and it was just the excuse I needed to buy fontina. Absolute summer comfort food.