Summer Pasta with Basil- Tomatoes and Cheese
( YIELD: 6 )

I N G R E D I E N T S
Vine ripened tomatoes- seeded and diced	2 pounds
Minced garlic	3 gloves
Fresh chopped basil	One half cup
Fresh chopped mint leaves	1 tablespoon
Salt	Three quarters of a teaspoon
Fresh ground back pepper	One half of a teaspoon
Crushed red pepper flakes	One fourth of a teaspoon
Olive oil	Half cup
Cream sherry	One quarter cup
Dececco spaghetti	12 ounces
Freshly grated Asiago cheese	Half cup
Shredded fontina cheese	2 cups

1	In a medium bowl- toss together tomatoes- garlic- basil- mint- salt and black pepper- hot pepper flakes- olive oil- and cream sherry. Let stand at room temperature for up to 2 hours- stirring occasionally.
2	Cook the pasta In a large pot of boiling salted water until tender- but firm to the bite.
3	Drain the pasta- and transfer to a large serving bowl. Drain one quarter of a cup of the liquid from the tomato mixture- and toss with the pasta to coat. Add cheese- and toss until it begins to melt. Add the tomato mixture- and toss until mixed.