| 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 |
ts |
Salt |
| 1/2 |
ts |
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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