Linguine with Tomato Sauce
The combination of basil, tomatoes, and Brie cheese with hot pasta is simply sensational. This recipe can only be made when tomatoes are in season.
SERVES 4–6
INGREDIENTS
- 5 large beefsteak tomatoes
- ⅓ cup olive oil
- 1 12-ounce box linguine pasta
- ½ teaspoon salt
- ¼ cup chopped fresh basil
- 1 6-ounce wedge Brie cheese
Cut tomatoes in half and squeeze out seeds. Coarsely chop tomatoes and combine in large bowl with olive oil.
Bring a large pot of water to a boil and cook linguine pasta as directed on package. Meanwhile, add salt and basil to tomatoes and toss gently. Cut Brie into small cubes and add to tomatoes.
Drain pasta and immediately add to tomato mixture. Toss, using tongs, until mixed. Serve immediately.
Soft Cheeses
Soft cheeses include Brie, Camembert, and Reblochon. These cheeses have a tangy flavor and very soft texture, making them difficult to work with. When you need to slice or grate these cheeses, place them in the freezer for about 15 minutes. The cheese will harden, making it easier to handle.
