colleenmomof2
Well-known member
Used leftover brie, pesto and ripe tomatoes. Ours was heavy on tomatoes/basil and lighter on olive oil/brie with excellent results. Colleen
Recipe on Epi with great comments
https://www.epicurious.com/recipes/member/views/tomato-brie-pasta-linguine-with-tomatoes-and-basil-50038047
Linguine with Tomatoes and Basil
Recipe By :Julee Rosso & Sheila Lukins
Serving Size : 6
4 large tomatoes -- ripe, cut into 1/2-inch cubes
1 pound Brie -- rind removed, torn into irregular pieces
1 cup basil leaves -- cleaned, cut into strips
3 garlic cloves -- peeled and finely minced
1 cup olive oil -- plus
1 tablespoon olive oil
2 1/2 teaspoons salt -- divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine
freshly grated parmesan cheese -- (optional)
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 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.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=128371
Recipe on Epi with great comments
https://www.epicurious.com/recipes/member/views/tomato-brie-pasta-linguine-with-tomatoes-and-basil-50038047
Linguine with Tomatoes and Basil
Recipe By :Julee Rosso & Sheila Lukins
Serving Size : 6
4 large tomatoes -- ripe, cut into 1/2-inch cubes
1 pound Brie -- rind removed, torn into irregular pieces
1 cup basil leaves -- cleaned, cut into strips
3 garlic cloves -- peeled and finely minced
1 cup olive oil -- plus
1 tablespoon olive oil
2 1/2 teaspoons salt -- divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine
freshly grated parmesan cheese -- (optional)
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 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.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=128371