Linguine with tomatoes and basil

Had this at a friends house last month and they shared the recipe with us. It is wonderful!! We made it the other night ourselves.It is easy and delicious. I used 2 lbs of linguine and increased the garlic to 4 cloves. Next time I make it I am going to add 1 tsp of crushed red pepper flakes to give it a bit of a kick.

4 large tomatoes, chopped
1 lb. Brie cheese
1 cup fresh basil, cut into strips
3 cloves garlic
1 cup + 1 Tbl olive oil
2 1/2 tsp salt
1/2 tsp fresh black pepper
1 1/2 lbs linguine
freshly grated Parmesan cheese.

The night before serving or the morning of the dinner: Mix all the ingredients except the linguine and the Parmesan cheese. Let stand at room temperature until you have the pasta cooked.

Cook linguine. Pour mixture over hot pasta and toss until the brie has melted

Sprinkle with fresh Parmesan and serve.

OK, I've gotta try this. How do you handle the Brie when you mix it in? Makes dinner for four? I'm getting hungry just thinking about it!

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Lynda

I tore the brie into small chunks when adding it to the sauce to sit overnight. When I tossed the sauce into the hot pasta it all eventually melted.

The 2 lbs served 8 + people. For 2, cut everything in 1/4. Very easy to do with this recipe. For 4 cut recipe in 1/2

You most likely will still have some left over but it made a great lunch today

IT sounds wonderful. Now if only there was a place locally to get the brie and fresh Parmesan. Ahh, the joys of living in the middle of no where. LOL! Thanks for sharing this Ron. I want to try it out too. It sounds yummy!

Cheers,
BD

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We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box. ...Hmmm? .

Sounds YUMMY !!!
Cin

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This ain't no dress rehearsal

The dish tasted like a mid summer's day

Edit: (guess that is when I start picking my tomatoes and fresh basil from the garden to make so many wonderful dishes. We love tomato salads with fresh basil, capers, calamata olives, dressed with a drizzle of olive oil and balsamic vinegar and then topped with crumbled blue cheese. Yummmmm) I will have to share my Blue Pasta next.

Sounds just up my street!

Thanks for that Ron, when I am off my *!@*£!$-ing diet I am going to have me some of that. For now, cheese is a no-no!

Having just eaten, you wouldn't have thought that reading a recipe could make me hungry.... but apparently I'm contrary like that!

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Kerry
Getting obssessed and loving every minute of it....