Linguine with tomatoes and basil
1 Servings
Ingredients
| Quantity | 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 | 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 |
| Freshly grated imported Parmesan cheese; (optional) | ||
Directions
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.