A few years ago, my boss had everyone over for a winter holiday party, and she served a pasta dish that we affectionately named after her.
Served warm, it's a wonderfully comforting blend of melty cheeses, aromas, and flavors. Cold, it makes an excellent pasta salad that's just right for, say, a summer barbecue. There is no skill involved, and you can (in fact, should) make it a day ahead. Need I say more?
1 lb box bow tie pasta
1 block fontinella cheese, cubed small
1/2 cup grated parmesan cheese
2 boxes cherry tomatoes, quartered
1/2 cup fresh basil, chopped
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1/2 cup olive oil
Dump all ingredients EXCEPT pasta and cheeses into a large zip-top bag that seals securely. Shake to mix and let this sit in your refrigerator for several hours or overnight. Before serving, boil and drain the pasta, and combine everything in a big serving bowl. Serves 6-8 (or if you need more servings, just add another box of pasta – you'll have plenty of marinade).