Although you can serve this as a first course, I prefer to make a meal of it in the summer.
I have basil coming out of my ears this year and the tomatoes at my farmers market are the best I have seen in a long time. I know a pound of Brie is a bit much, but believe me, it is worth every cent in this recipe.
Serves 4-6 as an entree, 6-8 as a first course
4 ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie cheese, rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
1 cup best quality olive oil
salt to taste
1/2 tsp freshly ground pepper
1 1/2 pounds linguine
freshly grated imported Parmesan cheese (optional)
1. Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature
2. Bring 6 quarts of water to a boil in a large pot. Add the linguine and boil until al dente, about 10 minutes.
3. Drain pasta and immediately toss with the tomato sauce. Serve immediately.
Recipe courtesy of The Silver Palate