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MAIN DISHES- PASTA-
vegetarian:
Linguine with Tomatoes,
Basil and Brie
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Linguine
with Tomatoes, Basil and Brie |
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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 |
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The Silver Palate Cookbook |
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PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "I was drawn to this recipe because we
absolutely love brie. The melted brie with the pasta was divine.
Really good."
-Las Vegas, NV
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