The Silver Palate’s Linguine with Tomatoes and Basil (and Brie)
I make this pasta every summer, and look forward to making it every summer. It's unusual and wonderful and decadent – just go with the copious amount of brie, because you'll be so glad you did, and it's the ultimate summertime treat.
Servings: 4 to 6
Ingredients
- 4 large ripe tomatoes cut into ½-inch cubes
- 1 lb Brie cheese rind removed, torn into irregular pieces
- 1 cup cleaned fresh basil leaves cut into strips
- 3 cloves garlic peeled and finely minced
- 1 cup, plus 1 Tbsp best-quality olive oil
- 2½ tsp salt
- ½ tsp freshly ground black pepper
- 1½ lb linguine
- Freshly grated imported Parmesan cheese (optional)
Instructions
- Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ 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.
