I won’t spend a lot of time writing about this pasta dish because I think the title of the recipe basically screams, “Delicious!” (or maybe that’s just my stomach talking). This recipe takes advantage of the fresh basil and tomatoes the summer season has to offer, and the Brie adds unexpected flavor and richness.
Do set aside the first several ingredients in a bowl for 2-3 hours prior to cooking the pasta, allowing the flavors to meld and the Brie to soften. As someone who’s been chastised by professors and exboyfriends alike for ignoring directions, this was a point of contention for me with this recipe. But it’s worth it; trust me.
Happy cooking! This one’s a crowd pleaser. lv, molly
Linguine with Tomatoes, Basil, + Brie
Serves 4-6 with leftovers
Adapted from The Silver Palate Cookbook
Approx. 10 oz. cherry tomatoes, cut in half (or 4 ripe large tomatoes cut into 1/2″ cubes)
1 lb. Brie, rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, finely minced
3/4 cup. extra virgin olive oil (I prefer less oil: 1/2 C. or less. In fact, I halved the quantity of oil for which the original recipe called, but do what you please. 3/4 C. will make the dish much richer.)
1/2 tsp. salt
1/2 tsp. ground pepper
1 1/2 lbs. fresh egg linguine (fresh is key here!)
Freshly grated Parmesan cheese
Option 1: Toss tomatoes with 1 Tbl. olive oil, and roast at 350 degrees for 10-15 minutes. Let cool. I prefer this method because I like tomatoes that are slightly cooked. If you prefer fresh, there’s less work involved.
Option 2: Use fresh tomatoes; forego roasting.
Combine tomatoes, Brie, basil, garlic, olive oil, 1/2 tsp. salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.
Bring large pot of water to a boil. Add linguine, and boil until tender. Fresh pasta takes only a few minutes, so watch carefully.
Drain pasta, and immediately toss with the tomato sauce. Serve at once to hungry, happy guests. Garnish with Parmesan cheese if you fancy.