"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Linguine with Tomatoes and Basil Recipe

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

Contributor:  
Contributor:  
Joyce Welch
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large, very soft and ripe tomatoes, cut into 1/2-inch chunks
8 to 10 oz. Italian fontina or brie, rind removed (to make about 6 or 8 ounces), and torn into small pieces
1/2 c. packed basil leaves, roughly chopped
2 to 3 garlic cloves, minced
1/2 c. olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. linguine
Freshly grated Parmesan cheese (optional)

Directions:
Directions:
In a large shallow bowl, combine the tomatoes, cheese, basil, garlic, olive oil, salt and pepper. Put this together a few hours before your meal and set aside, at a warm room temperature. Bring a large pot of salted water to a boil and cook the pasta 8 to 10 minutes, until al dente. Drain the pasta and toss with the pasta sauce. Serve at once. Sprinkle with grated Parmesan cheese, if desired.

 

 

 

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