B’s Notes:

Our summer classic

Ingredients:

4 to 6 portions

• 4 ripe tomatoes cut into 1/2 inch cubes
• 1 lb 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 1 TB best quality olive oil
• 2 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 lb linguine
• freshly grated Parmesean cheese

Recipe:

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.
2. Bring 6 quarts water to a boil in a large pot. Add 1 TB olive oil and remaining salt. Add linguine and boil until tender but still firm, 8 to 10 minutes.
3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and grated parmesean cheese.