Summer Pasta with Basil, Tomatoes and Cheese

Ingredients:

2 pounds vine aged tomatoes, seeded and diced
3 cloves garlic, minced
1/2 glass slashed new basil
1 tablespoon cleaved crisp mint takes off
3/4 teaspoon salt
1/2 teaspoon crisply ground dark pepper
1/4 teaspoon pounded red pepper drops
1/2 glass olive oil 1/4 container cream sherry
12 ounces spaghetti
1/2 glass naturally ground Asiago cheddar
2 mugs fontina cheddar, destroyed



Recipe:

In a medium bowl, hurl together tomatoes, garlic, basil, mint, salt and dark pepper, hot pepper pieces, olive oil, and cream sherry. Let remain at room temperature for up to 2 hours, blending every so often.

Cook the pasta In an extensive pot of bubbling salted water until delicate, yet firm to the nibble.

Deplete the pasta, and exchange to a huge serving dish. Deplete 1/4 measure of the fluid from the tomato blend, and hurl with the pasta to coat. Include cheddar, and hurl until the point when it starts to dissolve. Include the tomato blend, and hurl until blended.