| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | 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 | T | Best-quality olive oil |
| 2 1/2 | t | Salt |
| 1/2 | t | 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.
A Message from our Provider:
“Have you thanked God today?”