Brie & tomato sauce tossed with linguine
4 To 6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe large 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 | Garlic cloves, peeled and finely minced (I use more) | |
| 1 | cup | + 1tb best-quality olive oil |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1½ | pounds | Linguine |
| Freshly grated imported Parmesan cheese (optional) | ||
Directions
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.
Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8 to 10 minutes.
Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated Parmesan cheese if you like.