Linguini with Tomatoes and Basil Katie
4 ripe large tomatoes, cut into cubes
1 pound Brie cheese, hind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 cloves garlic, minced
1 cup plus 1 tablespoon best-quality olive oil
2 & 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 pounds linguine
freshly grated imported Parmesan cheese (the recipe says
optional, I say essential)
Combine tomatoes. Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and pepper
in a large serving bowl. Prepare at least two hours before serving and set
aside, covered, at room temperature. Bring water to a boil and add remaining
olive oil and salt. Cook linguine until tender. Drain pasta and immediately toss
with sauce. Serve with freshly ground pepper and Parmesan cheese.
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