Muenster-ous Pasta

3 – 4 large ripe tomatoes, or about 2-1/2 lbs (to make 6 cups chopped tomatoes).
2-5 large cloves of garlic peeled and coarse chopped.
A generous cup of fresh basil leaves, torn into pieces.
About 1/2 cup olive oil.
Salt and Pepper to taste – be generous!
1/2 cup grated parmesan cheese.
About 1/3 cup Muenster cheese, cut into small cubes.
Add red chili pepper to taste.

Makes Pasta for 4

Course chop the tomatoes – no peeling or seeding is necessary. Place them into a large ceramic bowl (not aluminum, anyway). Add the crushed garlic, chili pepper, fresh basil, olive oil, salt and pepper. Taste and adjust seasoning (may need more salt or pepper). Let this stand at room temperature for at least one hour.

Five minutes before pasta is ready, briefly heat sauce – do not cook

Cook the pasta, drain it, and return it to its lightly warmed pot. Spoon off about 1/4 cup of the liquid from the tomato mixture, add it to the cooked pasta and toss. Next, add the parmesan and toss. Add half the tomato sauce and toss. Now add the Muenster and the remaining tomato sauce. Toss and serve.

1). Let the tomato mixture stand for 2 – 3 hours at least.
2). The cooked pasta must be kept warm enough to melt the Muenster cheese and warm the tomato mixture.
3). This recipe is great with home grown tomatoes!
4). It´s just fine if you adjust any of the proportions.
5). Don´t rinse off the basil – we find it loses its taste.