Linguine with Tomatoes and Basil

Preparation info
  • 4 to 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 4 large ripe tomatoes, cut into ½-inch cubes
  • 1 pound Brie, rind removed, torn into irregular pieces


  1. At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and ½ teaspoon each salt and pepper in a large serving bowl.
  2. Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8 to 10 minutes.
  3. Drain the pasta and immediately toss with