Makes 8 servings8 ripe tomatoes, peeled and coarsely chopped 4 cloves garlic, minced 1 c fresh basil, chopped 2 Tbsp chopped fresh mint 2 tsp salt 1 tsp black pepper 3/4 tsp red pepper flakes 1/2 c olive oil 1 lb small pasta shells, or rotini 1/2 c freshly grated Parmesan cheese 1/2 lb Fontina cheese, finely diced (about 2 c) 1. Toss tomatoes, garlic, basil, mint, salt, black pepper, red pepper and olive oil. Let stand at room temperature at least 2 hours, tossing occasionally. 2. Cook pasta until al dente. Meanwhile, add Parmesan and Fontina to tomato mixture. Drain pasta and transfer to the tomato-cheese mixture in serving bowl. Toss. 3. Garnish as desired with additional black pepper. Serve warm or at room temperature. Note: Best served fresh.