Linguine with Tomatoes, Basil and Brie
5 large ripe tomatoes, cut into 1/2" pieces
1 pound Brie, rind removed, torn into small irregular pieces
1 cup fresh basil leaves, cut into thin strips
3 cloves garlic, finely minced
1 cup extra-virgin olive oil
several pinches of crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine.
Combine the first 8 ingredients in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
Cook the the linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute the sauce. Serve immediately.
Pairs Well With
When the tomatoes and basil are fresh out of the garden, this is my favorite recipe.
from the Silver Palate Cookbook