Linguine with tomatoes and basil

Yield: 1 Servings

Measure Ingredient
4 larges Ripe tomatoes; cut into 1/2-inch cubes
1 pounds Brie cheese; rind removed, torn into irregular pieces
1 cup Cleaned fresh basil leaves; cut into strips
3 \N Garlic cloves; peeled and finely minced
1 cup Best-quality olive oil; plus
1 tablespoon Best-quality olive oil
2½ teaspoon Salt
½ teaspoon Freshly ground black pepper
1½ pounds Linguine
\N \N Freshly grated imported Parmesan cheese; (optional)

Roberta Banghart's recipe for tomato sauce prompted me to share this wonderful creation by Julie Rosso, co-owner of The Silver Palate in N.Y.

This continues to be one of my favorite "summer" dishes. I trust you will also enjoy it.

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and pepper in large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to boil in large pot. Add 1 tablespoon olive oil and remaining salt. Add linguine and boil until tender but still firm, 8 to 10 minutes. Drain pasta and immediately toss with tomato sauce. Serve at once, passing peppermill and grated Parmesan cheese. Makes 4 to 6 servings.

Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on Aug 31, 1998, converted by MM_Buster v2.0l.

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