Brie And Tomato Sauce Tossed With Linguine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | To 6 | |
INGREDIENTS
| 4 | Ripe large 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 I use | ||
| more | ||
| 1 | c | + 1tb 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
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2153
Calories From Fat: 804
Total Fat: 90.4g
Cholesterol: 347.5mg
Sodium: 3190.2mg
Potassium: 2161.8mg
Carbohydrates: 205.2g
Fiber: 13.6g
Sugar: 16.9g
Protein: 126.2g