This yummy vegetarian pasta dish is perfect for a summer dinner or lunch or as a side dish to go with what you have grilled up. The no-cook tomato ‘sauce’ is super flavorful thanks to the garlic, basil, ripe tomatoes and gooey Brie cheese. I made it last week on vacation for my father-in-law who thought it was the best thing I have made for him – high praise from someone who is not big on compliments!
The key to this recipe is tossing the pasta with the tomato mixture immediately after it has been drained so the warm linguine melts the Brie cheese. Serve it pretty soon after so the dish is still warm. The recipe has a fair amount of garlic, but feel free to use only 2 cloves of garlic if you prefer.
Linguine, Fresh Tomatoes, Garlic, Basil and Brie
Active time: 20 minutes
Cooking time: 8-10 minutes
*Let the tomato mixture sit for 2 hours to let the flavors develop
3-4 large ripe tomatoes (I typically use heirloom or Roma), roughly cut into ½-inch cubes
¾ pound (350 g) of Brie cheese, rind lightly scraped off, roughly cut into 1-inch pieces
1 cup (30 g) fresh basil leaves, cut into strips
3 garlic cloves, finely minced (or use a garlic press)
2/3 cup (160 ml) + 1 tablespoon good olive oil
Salt and pepper
1-pound (500 g) linguine or fettucine pasta
Freshly grated Parmesan cheese (optional)
Place the diced tomatoes, pieces of Brie, basil, garlic, 2/3 cup of olive oil, about 1 teaspoon
of salt and ½ a teaspoon of black pepper in a large serving bowl. Cover and let sit at room temperature for about 2 hours.
Bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil and the linguine to the pot. Cook until al dente, about 8-10 minutes.
Drain the pasta (do not run cold water over it) and immediately toss with the tomato mixture in the large serving bowl. Toss for about a minute so the Brie melts and coats the linguine. Serve immediately with freshly ground black pepper and grated Parmesan. If you have leftovers, take out of the refrigerator at least an hour before serving or put in the microwave for 30 seconds.
And bon appétit!