Name: Linguine with Tomatoes and Basil
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)

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R.C. Sproul Jr.

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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