Linguine with Tomatoes and Basil

Name: Linguine with Tomatoes and Basil
Yield: 4 to 6 portions
Ingredients: Freshly grated Parmigiano-Reggiano cheese, for garnish (optional); 1½ pounds linguine; ½ teaspoon Freshly ground black pepper; ½ teaspoon salt, plus additional to taste; 1 cup plus 1 tablespoon best-quality olive oil; 3 garlic cloves, peeled and finely minced; 1 cup fresh basil leaves, rinsed, patted dry, and cut into strips; 1 pound Brie, rind removed, torn into irregular pieces; 4 large ripe tomatoes, cut into ½-inch cubes

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

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

Main course
Vegetarian

Method

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.
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.
Drain the pasta and immediately toss with