EntreesDebra Giangola

Summer Pasta

EntreesDebra Giangola
Summer Pasta

INGREDIENTS

4 ripe large tomatoes cut into ½-inch cubes

1 lb. Brie cheese, rind removed, and torn into irregular pieces

1 cup cleaned fresh basil leaves, cut into strips

3 garlic cloves, peeled and finely minced

1 cup plus 1 tbsp. best-quality olive oil

2 ½ tsp. salt

½ tsp. freshly ground black pepper

1 ½ lbs. linguine

Freshly grated Pecorino Romano cheese (optional)

DIRECTIONS

  1. Combine tomatoes, brie, basil, garlic, 1 cup olive oil, ½ tsp. salt and pepper in a large serving bowl. Make at least 2 hours before serving and set aside, cover, and leave at room temperature.

  2. Bring 6 quarts of water to a boil in a large pot. Add 1 tbsp. olive oil and the remainder of salt. Add the linguine and boil until tender but al dente, approximately 8-10 minutes, depending on pasta.

  3. Drain pasta and immediately toss with the tomato mixture. Serve at once. May add pepper and/or grated Pecorino Romano if you like.