1× Recipe
Ingredients
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- 4 Cups Tomatoes
fresh red and/or yellow - 1 Cup Basil
fresh leaves, washed, destemmed, and chopped into strips. - 3 Garlic Cloves
finely minced, use more if desired - ¾ Cups Olive Oil
or less if desired - 2 Tsp Kosher Salt
or any coarsely ground salt - 454 Grams Brie Cheese
- ½ Tsp Black Pepper
freshly ground - 680 Grams Linguine
or fettucini
Method
In a bowl
- 4 Cups Tomatoes
fresh red and/or yellow - 1 Cup Basil
fresh leaves, washed, destemmed, and chopped into strips. - 3 Garlic Cloves
finely minced, use more if desired - ¾ Cups Olive Oil
or less if desired - 2 Tsp Kosher Salt
or any coarsely ground salt
1
Chop the tomatoes into 1/2" cubes and place in a bowl along with the basil, garlic, oil and salt. Cover and leave at room temperature for at least two hours to allow the flavours to mellow.
In a large pot
- 454 Grams Brie Cheese
- ½ Tsp Black Pepper
freshly ground - 680 Grams Linguine
or fettucini
2
Bring a pot of well-salted water to a boil.
Meanwhile chop the brie into cubes and set aside on a cutting board.
Add the linguine to the boiling water and cook until tender but firm, should take about 10 minutes.
Drain the linguine, and quickly divide into wide pasta bowls. Ladle over the pasta sauce, top with some of the brie cubes, and freshly ground pepper.
Serve immediately with crusty bread to sop up the delicious juices.