4 med. tomatoes, peeled, seeded & coarsely chopped
4 garlic cloves, minced
1/2 c. fresh basil, chopped
1 tsp. salt
1/2 tsp. ground pepper
1/4 tsp. hot pepper flakes
1/2 c. olive oil
1 lb. pasta (penne)
1/2 c. grated Parmesan cheese
1/2 lb. Fontina cheese

In a medium bowl toss tomatoes, garlic, basil, salt, pepper, hot pepper and olive oil. Cook pasta, drain and transfer to large serving bowl. Spoon off 1/4 cup liquid from tomato mixture and coat pasta.

While pasta is still warm, add Parmesan and Fontina, toss until cheese melts. Add tomato mixture, toss, serve warm or room temperature.