Linguine with Tomatoes and Basil
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
September 01, 2009
We first had this uncooked pasta sauce when we were guests in a beautiful home on Sardinia. Such a recipe could only be the result of hot, lazy days and abundant ripe tomatoes and basil. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.
Servings: Serves 4–6
- 4 large ripe tomatoes , cut into 1/2-inch cubes
- 1 pound Brie , rind removed, torn into irregular pieces
- 1 cup fresh basil leaves , rinsed, patted dry and cut into strips
- 3 cloves garlic , peeled and finely minced
- 1 cup plus 1 Tbsp. best-quality olive oil
- 1/2 tsp. salt , plus additional to taste
- 1/2 tsp. freshly ground black pepper
- 1 1/2 pounds linguine
- Freshly grated Parmigiano-Reggiano cheese , for garnish (optional)
At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and 1/2 teaspoon each salt and pepper in a large serving bowl. Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8 to 10 minutes.
Drain the pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and the grated Parmigiano-Reggiano cheese, if you like.
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Printed from Oprah.com on March 9, 2014
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