A dish that’s high on flavor, but low on effort, this Linguine with Tomatoes, Basil and Brie is sure to be a crowd favorite!
This week is Thank God for Friends Week at the BHK!
If you’re a regular follower here at the BHK, you know I love to entertain. There’s nothing I enjoy more than spending the day in my kitchen planning out a dinner party. Starting with a signature cocktail with appetizers, then whipping up a delicious dinner, and finally topping it all off with a scrumptious dessert to serve to family and friends.
With that being said, this girl’s always up to catch a little break every now and then too. I love learning about new must try recipes from friends. Recipes that they’ve made over the years that have been a hit with their families. Recipes I know you guys will love too.
Today’s Linguine with Tomatoes, Basil and Brie is courtesy of my good friend Kathy. She’s been making it for years and it’s always been a highly requested dish at her house. It’s from The Silver Palate Cookbook, and when she described it to me I knew I’d love it and that I’d have to share.
What I love about this dish is that it’s high on flavor, but low on effort. I’m talkin’ SUPER simple! It’s a combination of a mere six ingredients. Six! Who doesn’t have time to combine a few ingredients and leave it to marinate in a bowl for a few hours, then toss it with some pasta?
The combination of the fresh tomatoes, basil, garlic and olive oil is exactly like the mixture used for tomato bruschetta, except your substituting pasta for the toasted bread. And the addition of the brie makes this dish incredibly smooth and creamy.
A Few Cook’s Notes for Linguine with Tomatoes, Basil and Brie recipe:
It’s important to use ripe tomatoes for this recipe.
I use Double Crème Brie to ensure a velvety, creamy texture.
I let the tomato mixture marinate for close to three hours before adding the cooked pasta and serving.
I like to serve this pasta with a small side salad, some crusty bread and a glass of wine.
This dish will be perfect all summer long, especially when summer tomatoes are in abundance at the local outdoor markets. Hope you all enjoy it too! And a special thanks Kathy!
- 4 medium ripe tomatoes, chopped into 1/2 inch chunks
- 1 13.2 oz. Double Creme Brie Cheese, rind removed and torn into pieces
- 1/2 cup basil leaves, packed and julienned
- 3 medium garlic cloves, peeled and minced
- 1/2 cup good quality olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 lb. linguine
- freshly grated Parmesan cheese, crushed red pepper optional
- In a large serving bowl, combine tomatoes, Brie, basil, garlic olive oil, salt and pepper. Cover and let sit at room temperature for at least two hours before serving.
- Bring 6 quarts of water to a boil. Add 1 tablespoon olive oil and 2 teaspoons salt to the water. Add the linguine and boil until tender yet still firm, about 10 minutes.
- Drain pasta and immediately toss with the tomato mixture. Serve with Parmesan cheese if desired.
Adapted from The Silver Palate Cookbook