Two-Cheese Fusilli with Marinated Tomatoes

Put a large pot of water on to boil.

Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.

Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Immediately return the pasta to the pot. Add fontina and the reserved cooking liquid; stir constantly until the cheese is melted. Fold in ricotta. Transfer to a serving bowl or individual pasta bowls.

Using a slotted spoon, spoon the marinated tomatoes over the pasta. (Discard the marinating liquid.) Drizzle with oil and top with basil and a generous grinding of pepper.