Linguine with Tomatoes and Basil


Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Silver Palate Cookbook

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 cup fresh basil leaves, rinsed, patted dry, and cut into strips
  • 3 garlic cloves, peeled and finely minced
  • 1 cup plus 1 tablespoon best-quality olive oil
  • ½ teaspoon salt, plus additional to taste
  • ½ teaspoon Freshly ground black pepper
  • pounds linguine
  • Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)


    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 the tomato sauce. Serve at once, passing the peppermill, and the grated Parmigiano-Reggiano cheese, if you like.