| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Ripe tomatoes; cut into 1/2-inch cubes |
| 1 |
lb |
Brie cheese; rind removed, torn into irregular pieces |
| 1 |
c |
Cleaned fresh basil leaves; cut into strips |
| 3 |
|
Garlic cloves; peeled and finely minced |
| 1 |
c |
Best-quality olive oil; plus |
| 1 |
tb |
Best-quality olive oil |
| 2 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 1/2 |
lb |
Linguine |
|
|
Freshly grated imported Parmesan cheese; (optional) |
INSTRUCTIONS
Roberta Banghart's recipe for tomato sauce prompted me to share this
wonderful creation by Julie Rosso, co-owner of The Silver Palate in N.Y.
This continues to be one of my favorite "summer" dishes. I trust you will
also enjoy it.
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt
and pepper in large serving bowl. Prepare at least 2 hours before serving
and set aside, covered, at room temperature. Bring 6 quarts water to boil
in large pot. Add 1 tablespoon olive oil and remaining salt. Add linguine
and boil until tender but still firm, 8 to 10 minutes. Drain pasta and
immediately toss with tomato sauce. Serve at once, passing peppermill and
grated Parmesan cheese. Makes 4 to 6 servings.
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 31, 1998, converted by MM_Buster v2.0l.
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