Serves 4
2 tablespoons plus 1/4 cup extra-virgin olive oil
1/4 Vidalia or other sweet onion, chopped (1 cup)
2 tablespoons white balsamic vinegar
1 pound heirloom grape tomatoes, halved
4 ounces fresh lasagna sheets, cut into 6-inch squares (see note)
1/2 cup basil leaves
4 ounces robiola cheese, cut into 8 pieces

Robiola cheeses from Italy come in a variety of shapes, sizes, milk types, and ages. But they all have in common a soft, edible rind and creamy, moist richness that make this dish steal the show.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook, stirring, until tender, about 6 minutes. Add the vinegar and tomatoes; cook, tossing, until the tomatoes begin to burst, about 5 minutes. Set aside the tomato relish to cool.

Meanwhile, in a large pot of boiling water, cook the pasta according to the package directions to al dente. In a blender, combine the basil leaves and remaining 1/4 cup oil; blend until smooth and strain. To serve, toss the pasta with the tomato relish and cheese and drizzle with the basil oil.

NOTE: You can often find fresh lasagna sheets in specialty food markets. If you’d like to make your own, check out the recipe by Austin Banach, culture’s intern (and a former chef turned cheesemonger), at http://www.culturecheesemag.com/recipes/fresh_pasta

Photography by John Gruen & Jason Houston