RECIPE: Our perennial favorite--REC: Linguine with tomatoes & basil...

RECIPE:
C

charlie

Well-known member
Linguine with Tomatoes and Basil

Recipe By: Julee Rosso & Sheila Lukins

Serving Size: 6

Ingredients:

4 large tomatoes, ripe, cut into 1/2-i

1 lb. Brie, rind removed, torn i

1 cup basil leaves, cleaned, cut into st

3 garlic cloves, peeled and finely mi

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 lbs. linguine

freshly grated parmesan cheese, (optional)

Directions:

1. 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.

2. 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.

3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated Parmesan cheese if you like.

4. Source: "The Silver Palate Cookbook" Start to Finish Time: "2:30" T(Cooking Time): "0:08"

 
edited version...new software sometimes doesn't fill in properly...

Linguine with Tomatoes and Basil

Recipe By: Julee Rosso & Sheila Lukins
Serving Size: 6

Ingredients:

4 large tomatoes, ripe, cut into 1/2-inch dice
1 lb. Brie, rind removed, torn in 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 lbs. linguine
freshly grated parmesan cheese, (optional)

Directions:

1. 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.

2. 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.

3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated Parmesan cheese if you like.

4. Source: "The Silver Palate Cookbook" Start to Finish Time: "2:30" T(Cooking Time): "0:08"

 
never would have thought to use Brie with pasta. I have everything but that. shop I must

 
I hadn't thought of Brie either. I make a similar version with herb and garlic cheese and red wine

vinegar. Thanks for posting!

 
Make sure to tear the brie into nice size pieces--you want to have the pasta melt it slightly so

that it is just meltingly soft but hasn't been lost in the juices.

 
got home late last night and made almost this same dish only without

the brie. Used fusilli pasta instead of linguine, and stirred in fresh arugula just before plating. Soooo good -- especially with lovely heirloom tomatoes from the garden!

 
I wouldn't think of Brie either but I have a leftover hunk to use up.....

Like everybody there is a version of Linguine with tomatoes and basil that lives at my house- next time I will use the Brie in it. Thanks for posting, Charlie

 
Loved this! Quick and so very tasty!

Made about a third batch with very tasty winter on-the-vine tomatoes and Costco pesto (had frozen). While boiling the linguini, chop (extra) juicy tomatoes over the frozen pesto in 8-cup glass measuring cup, drizzle oil. Add in minced garlic, pulled brie, lots of pepper, salt liberally, tasting. Break up the slightly defrosted pesto and stir all to combine. Microwave very lightly to warm all ingredients and final defrost pesto. Stir in hot pasta. Colleen

 
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