Linguine With Tomatoes And Basil
|Ripe tomatoes||4 Large, cut into 1/2 inch cubes|
|Brie cheese||1 Pound, rind removed, torn into irregular pieces|
|Basil leaves||1 Cup (16 tbs), cleaned and cut into strips|
|Garlic||3 Clove (15 gm), peeled and finely minced|
|Olive oil||1 1⁄4 Cup (20 tbs) (1 Cup Plus 1 Tablespoon, Best Quality)|
|Salt||2 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Linguine||1 1⁄2 Pound|
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl.
Prepare at least 2 hours before serving and set aside, covered, at room temperature.
Bring 6 quarts water to a boil in a large pot.
Add 1 tablespoon olive oil and remaining salt.
Add the linguine and boil until tender but still firm, 8 to 10 minutes.
Drain pasta and immediately toss with the tomato sauce.