I've been making the for a long as I can remember and NOW'S the time--Linguine with Tomatoes &Basil

[charlie]

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.

 

[charlie]

making THIS that is

 

[barbara-in-va]

I am being tormented by pasta this morning!!!! Thanks charlie, this sounds wonderful!

 

[charlie]

I've noticed Barb. Come the Fall try REC: Rigatoni with Tomatoes & Porcini...

Rigatoni With Tomatoes And Porcini

Recipe By :Vincenzo Buonassisi
Serving Size : 4

1 pound Rigatoni
4 ounces Butter -- divided
4 tablespoons Olive oil
1 Onion -- finely sliced
1 ounce Dried Porcini mushrooms
Salt and Pepper
1 handful chopped parsley
1/2 pound Tomatoes -- pureed
4 ounces Beef Stock -- hot
3 ounces Grated Parmesan cheese

Heat two ounces butter and the oil and lightly brown the finely sliced onion, then the mushrooms (soaked in warm water then squeezed dry). Cook for two minutes, season with salt and pepper, add a handful of chopped parsley and the pureed tomatoes. Cook for a few more minutes and stir in the hot stock, then continue cooking until the mushrooms are soft. Cook the pasta, drain well and toss with the remaining butter and the parmesan. Stir in the sauce and serve immediately.

 

[joe]

I do almost the same thing, with Mozzarella instead of brie, and some oregano and parsley

along with the basil.

Either way, it's what summer tomoates were made for.

 

[charlie]

Agreed Joe--you try it my way and I'll try it yours