INGREDIENTS
6
Basil, large leaves
4
medium cloves Garlic
2 28 ounce cans
Plum tomatoes, whole
1
Recipe fresh pasta
1
Kosher salt
1/4 tsp
Red pepper flakes
2 tbsp
Olive oil, extra-virgin
2 cups
Fontina, grated
2 1/2 cups
Mozzarella, grated fresh
1 3/4 cups
Parmigiano-reggiano
2 cups
Whole-milk ricotta