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Linguine with Uncooked Tomato and Brie Sauce Recipe

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This recipe for Linguine with Uncooked Tomato and Brie Sauce, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ingrid Turner, mom of Jackson and Isabel
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 large, ripe tomatoes
1/2 c. chopped fresh basil leaves
1/4 c. minced parsley
1/4 c. minced chives
1/4 c. drained capers
8 oz. brie cheese, with rind removed and torn into bite-size pieces
1/2 c. mild, fruity virgin olive oil
2 tbsp. tarragon vinegar
Salt and freshly ground black pepper, to taste
1 pkg. linguine
1/2 c. grated parmesan cheese

Directions:
Directions:
2-3 hours ahead: chop tomatoes into bite-size chunks and scrape juice and tomatoes into a large bowl. Add basil, parsley and chives. Stir in capers and brie cheese. Add oil and vinegar. Season generously with salt and pepper to taste. Cover with a plate and set aside at room temperature.

When ready to serve, 2-3 hours later, cook linguine. Drain into a colander, then add to the tomato mixture while still hot. Add parmesan cheese and toss to combine ingredients thoroughly. Makes 4-6 servings.

Personal Notes:
Personal Notes:
This is a great summer pasta, perfect when the tomatoes are really ripe and you can find great fresh herbs. The brie just melts into the pasta. Very easy too, as you make the sauce ahead, and just cook the pasta and mix it in when you're ready to serve.

 

 

 

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