Summer Tomatoes and Brie
Only rule with this recipe - only the best tomatoes in season and best olive oil. Fresh pasta. No skimping.
This was my mom's recipe. Her go-to for birthday dinners and to serve when entertaining. I've been asked to share this recipe with almost everyone I've made it for, so it is definitely a fan favorite!
Serves 4
INGREDIENTS
• 4 large tomatoes cut in 1/4 inch cubes
• 1 pound of good Brie cheese, cubed 1/4 inch
• 1 cup basil cut in strips
• 1 cup plus 1 tablespoon olive oil
• 3 cloves minced garlic
• 2 1/2 teaspoons salt
• 1 pound fresh linguine pasta
1.
In big bowl combine tomatoes, basil, 1 cup olive oil, basil and salt. Cover and sit at room temp for one hour. Add Brie cheese and let sit for another hour (so two hours total, you can do more if you want, just make sure room isn’t too hot for Brie, you don't want it to melt, just to come to room temperature).
2.
Cook linguine al dente. Helps to warm serving bowl in oven to keep warm while cooking pasta. Drain pasta and add 1 tablespoon olive oil. Top with sauce.
Add grated Parmesan cheese if you like and serve immediately.
