Brie and tomato sauce tossed with linguine

4 To 6

Ingredients

Quantity Ingredient
4 Ripe large tomatoes, cut into 1/2-inch cubes
1 pounds Brie cheese, rind removed, torn into irregular pieces
1 cup Cleaned fresh basil leaves, cut into strips
3 Garlic cloves, peeled and finely minced (I use more)
1 cup + 1tb best-quality olive oil
2½ teaspoon Salt
½ teaspoon Freshly ground black pepper
1½ pounds Linguine
Freshly grated imported Parmesan cheese (optional)

Directions

Combine tomatoes, brie, basil, garlic, 1 cup olive oil, ½ 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. Serve at once, passing the peppermill, and grated Parmesan cheese if you like.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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