Sun-Dried Tomatoes and Basil Pasta

Name: Sun-Dried Tomatoes and Basil Pasta
Yield: 6 portions
Ingredients: 1 cup Calamata or other imported black olives, pitted and halved; 8 ounces sun-dried tomatoes, slivered lengthwise, with their oil; 1 cup loosely packed fresh basil leaves, slivered; 1 cup Calamata or other imported black olives, pitted and halved; 2 cloves garlic, finely minced; ¼ cup grated lemon zest (about 8 lemons); 2 teaspoons coarsely ground black pepper; 12 ounces Brie cheese, rind removed, coarsely shredded (see Note); ½ cup plus 1 tablespoon extra virgin olive oil; 1 pound linguine or penne; 1 pound linguine or penne

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The very best sun-dried tomatoes come from Liguria—smooth, sweet, plump, and tender. Others can be too acidic and therefore too sharp.

The tomatoes here are surrounded by basil and Brie in a “hot and cold” pasta sauce—the sauce is room temperature, the pasta hot.

Ingredients

8 ounces sun-dried tomatoes, slivered lengthwise, with their oil
1 cup Calamata or other imported black olives, pitted and halved

Vegetarian
Pasta

Method

Combine the sun-dried tomatoes, ¼ cup of the oil from the tomatoes, olives, basil, lemon zest, garlic, pepper, Brie, and ½ cup of the olive oil in a large serving bowl. Cover, and let s