"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Linguini with Tomatoes and Basil Recipe

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This recipe for Linguini with Tomatoes and Basil, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mimi Ace
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large, ripe tomatoes - the best you can get - cut into 1/2 inch cubes
1 pound Brie cheese, rind removed, torn into small pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and minced (or pressed)
1 cup + 1 T. extra virgin olive oil
salt & pepper
1 1/2 pounds Linguini
freshly grated parmesan cheese (optional)

Directions:
Directions:
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, 1/2 tsp. salt and 1/2 tsp pepper in large bowl. Prepare at least two hours before serving and set aside, covered, at room temperature.

Bring six quarts water to a boil. Add 1 T. olive oil and salt to taste. Add pasta and cook till al dente, 8-10 minutes.

Drain pasta and immediately combine with the tomato sauce. Serve at once with additional pepper and grated parmesan, if you like. 4-6 portions

Personal Notes:
Personal Notes:
It's easy to adjust the ingredients to serve fewer people, or to suit your taste preferences. I also use less olive oil than called for. Summer tomatoes fresh from the garden are best!
From: The Silver Palate Cookbook

 

 

 

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