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The Silver Palate’s Linguine with Tomatoes and Basil (and Brie)
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Makes 4 to 6 servings 1x
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Ingredients
- 4 ripe large tomatoes, cut into 1/2-inch cubes
- 1 pound Brie cheese, rind removed, torn into irregular pieces
- 1 cup cleaned fresh basil leaves, cut into strips
- 3 garlic cloves, peeled and finely minced
- 1 cup plus 1 tablespoon best-quality olive oil
- 2 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds linguine
- Freshly grated imported Parmesan cheese (optional)
Instructions
- 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.
– Recipe from The Silver Palate Cookbook