My mother emailed this recipe to me today. I love that you can make the sauce ahead of time (naptime?) and then just toss it with the hot pasta and serve. I’m definitely going to try this as soon as I get my hands on some more home grown tomatoes (I think I only have 1 of the Gerhardt’s tomatoes left, and we are only getting grape tomatoes in our box this week. Will have to visit the farmer’s market this Saturday!)
“Here’s my favorite summer pasta recipe. It’s only good if you have home grown tomatoes (farmers market!) Store bought doesn’t work! This is a great dinner for hot nights when you don’t want to heat up the kitchen.”
serves 4-6.
4 large ripe tomatoes cut into cubes
1/2 lb. Brie ,rind removed and torn or cut into pieces
1 cup fresh basil leaves cut into strips
2 garlic cloves (not from a jar) peeled and minced
1/2-3/4 cup best quality olive oil
3/4 tsp. kosher or sea salt
1/2 teaspoon pepper
1 lb. linguine
grated fresh parmesan.
Combine tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a bowl. Prepare at least 2 hours ahead of serving. and set aside covered at room temperature. Boil pasta with a Tb. olive oil till still firm. Drain pasta and serve with sauce and grated parmesan.
