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For brie lovers...
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5 large |
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ripe
tomatoes, cut into ½-inch pieces |
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1 lb |
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brie, rind
removed, torn into small irregular pieces |
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1 cup |
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fresh basil
leaves, cut into thin strips |
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3 cloves |
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garlic,
finely minced |
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½ cup |
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extra-
virgin olive oil |
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several
pinches of crushed red pepper |
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½ tsp |
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salt |
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½ tsp |
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freshly
ground black pepper |
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1½ lbs |
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linguine |
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1 |
Combine all
ingredients (except pasta) in a serving bowl large
enough to hold the cooked pasta and sauce. Stir gently
to combine. Set aside at room temperature for at least
two hours. |
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2 |
Cook linguine in
salted water until al dente. Drain and add to the tomato
mixture. Toss gently to distribute sauce. Serve
immediately. |
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Recipe Source |
| The
Silver Palate Cookbook |
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