"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Linguine with Tomatoes and Basil Recipe

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This recipe for Linguine with Tomatoes and Basil, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, January 26, 2004

Category:
Category:

Ingredients:  
Ingredients:  
4 ripe large tomatoes cut into inch cubes
1 lb. Brie rind removed, torn in pieces
1 cup cleaned fresh basil leaves cut into strips
3 garlic cloves finely minced
1 cup + 1 Tbl. Olive oil
2 tsp. salt
tsp. finely ground black pepper
1 lb. linguine
finely grated imported parmesan cheese

Directions:
Directions:
Combine tomatoes, Brie, garlic and 1 cup oil, tsp. salt and the pepper in a large serving bowl. Prepare this at least 2 hours before serving. Cover and leave at room temperature.

Bring 6 quarts water to boil in a large pot. Add 1 tbl. oil and remaining salt.

Add linguine and boil until tender, but still firm, 8-10 minutes.

Drain pasta and toss immediately with the tomato sauce. Serve at once.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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