Summer Linguini with Tomatoes and Basil
Submitted by: Peggy
Recipe origin: USA
The story behind the recipe:
This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy, who says this is “the BEST summer pasta recipe ever! I grow my own tomatoes and basil and my reward is this summer ritual every August!”
Ingredients:
- 4 (or more) ripe large tomatoes, cut into ½-inch cubes
- 16 ounces Brie cheese, rind removed, torn into irregular pieces
- 1 cup fresh basil, in chiffonade
- 3 garlic cloves, peeled and finely minced
- 1 cup extra-virgin olive oil
- 2½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds linguini
- Freshly grated Parmesan cheese
How to make it:
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.
Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguini and boil under tender, but still firm, 8 to 10 minutes.
Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese. Serves 4 to 6.
[From the 1982 Silver Palette Cookbook]
It's easier than ever to tell beatiful food stories.