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Linguine with Tomatoes Basil And Brie
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Source: Aunt Pauline Viviano
| 4 | ripe large tomatoes, cut into ½-inch cubes [I peel the tomatoes] |
| 1 pound | brie cheese, rind removed, and torn into irregular pieces |
| 1 cup | fresh basil, cut into strips |
| 3 | garlic cloves, peeled, and finely minced |
| 1 cup plus 1 tablespoon olive oil [I don't use this much] | |
| 2½ teaspoons | salt |
| ½ teaspoon | pepper |
| 1½ pounds | linguine |
fresh imported Parmesan cheese, grated (optional)
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.
Cook linguine with 1 tablespoon olive oil and remaining salt.
Drain pasta and immediately toss with tomato sauce, serve at once, passing pepper mill, and grated cheese.
Incredibly easy, and so very delicious. It's best in the summer time when those ripe tomatoes begin to hit the market, or better still come in from your garden. From Pauline Viviano.
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