Recipe - Linguine With Tomatoes And Basil

4 lg Ripe tomatoes; cut into
1/2inch 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 Bestquality olive oil; plus
1 tablespoon Bestquality olive oil
2 One half teaspoon Salt
One half teaspoon Freshly ground black pepper
1 One half pound Linguine
Freshly grated imported
Parmesan cheese; (optional)

Roberta Banghart's recipe for tomato sauce prompted me to share this
wonderful creation by Julie Rosso, coowner of The Silver Palate in N.Y.
This continues to be one of my favorite "summer" dishes. I trust you will
also enjoy it.

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, One half teaspoon salt
and pepper in large serving bowl. Prepare at least 2 hours before serving
and set aside, covered, at room temperature. Bring 6 quarts water to boil
in large pot. Add 1 tablespoon olive oil and remaining salt. Add linguine
and boil until tender but still firm, 8 to 10 minutes. Drain pasta and
immediately toss with tomato sauce. Serve at once, passing peppermill and
grated Parmesan cheese. Makes 4 to 6 servings.

Posted to KitMailbox Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on Aug 31, 1998, converted by MM_Buster v2.0l.