(Photo by Elodie Pritchartt)
This is one of the easiest, most delicious recipes I have, and perfect for a summertime dish.
Tomatoes & Brie with Linguine
Okay. I admit it. I'm lazy. But I've also got very snobby tastebuds. Pleeeease give me recipes that will indulge my inertia!
tomatoes, lots of 'em.
If you grow them yourself, even better. I use a variety of organic yellow, orange and red cherry-sized, teardrop and plum tomatoes. But chopped beefsteak is fine, too. Also I once used these little teeny, tiny tomatoes I discovered at Von's Grocery that are the sweetest I've ever tasted, and no bigger than a large blueberry. They're called Mini Charms and come from Victory Garden in Livermore, California.
1 lb. of Brie cheese, rind removed, torn into irregular pieces.
(The lazy soul that I am, I also discovered Alouette brand, rindless Brie cheese. It's delicious and soft and comes in one of those little triangular packages. Find it with those potted Alouette cheese spreads. Let it come to room temperature so it's liquid. That way, you can skip cutting the rind off perfectly good cheese)
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
1 cup best-quality olive oil
one-half teaspoon salt
(I prefer coarse, Kosher salt. Just tastes better)
one-half teaspoon freshly ground black pepper
One-and-a-half pounds linguini
(I like the fresh linguini, but am too lazy to make it myself, so I buy it at the market)
Freshly grated, imported Parmesan cheese
(optional. I don't use it.)
1. Combine tomatoes, Brie, basil, garlic, oil, salt and pepper in a large serving bowl. Prepare at least two hours before serving and set aside, covered, at room temperature.
2. Cook the linguini.
3. Spoon linguini into small serving bowl and spoon sauce onto the pasta and EAT!
