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My Favorite End of Summer Tomato Pasta from The Silver Palate Cookbook

SEPTEMBER 13, 2008

There is nothing better than sun~ripened tomatoes...
fresh from the vine...

Here is one of my favorite recipes from a beloved cookbook that I've had forever...

The original "Silver Palate Cookbook," page 79...

~ Start with 4 ripe large tomatoes, cut into 1/2 inch cubes.

~ 1 pound Brie cheese, rind removed, torn into irregular pieces...

~ 1 Cup cleaned fresh basil leaves...

~ cut into strips...

~ 3 garlic cloves, peeled and finely minced...

~ 1 Cup plus two tablespon best-quality olive oil...

~ 2 & 1/2 teaspoons salt (I use Molden Salt)
and 1/2 teaspoon freshly ground black pepper...

~ 1 & 1/2 pounds of linguine...
(I actually use fusilli pasta, as I think it holds the sauce better)

~ freshly grated imported Parmesan cheese (optional)
1\. Combine tomatoes, Brie, basil, garlic, 1 Cup olive oil, 1/2 teaspoon salt adn the pepper in a alrge serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room tempature...

The hot pasta melts the Brie cheese and dissoves into the olive oil for a truly incredible sauce that only enhances the garden fresh basil and tomatoes!
Yummmm!!!!
Enjoy!!!
Serves 4 to 6 for a main meal, or great as a potluck dish to feed many!
Here's the recipe without pictures....
**Linguine With Tomatoes And Basil**
From The Silver Palate Cookbook
by Julee Rosso & Selia Lukins
with Michael McLaughlin
- 4 ripe large tomatoes, cut into 1/2 inch cubes
- 1 pound Brie cheese, rind removed, torn into irregular pieces
- 1 Cup clened fresh basil leaves, cut into strips,
- 3 garlic cloves, peeled and finely minced
- 1 Cup plus two tablespon best-quality olive oil
- 2 & 1/2 teaspoons salt (I use Molden Salt)
- 1/2 teaspoon freshly ground black pepper
- 1 & 1/2 pounds of linguine (I actually use fusilli pasta, as I think it holds the sauce better...)
- freshly grated imported Parmesan cheese (optional)
1\. Combine tomatoes, Brie, basil, garlic, 1 Cup
olive oil, 1/2 teaspoon salt adn the pepper in a alrge serving bowl.
Prepare at least 2 hours before serving and set aside, covered, at room
tempature.
2\. Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon
olive oil and remaining salt. Add the pasta and boil until tender but
still firm, 8 to 10 minutes.
3\. Drain pasta and immediately toss with the tomatoe sauce. Serve at
once, passing peppermill, and grated Parmesean cheese if you like.

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