This is another way to beat the heat and eat well…….the recipe is from my tattered 1982 copy of the Silver Palate Cookbook.
Linguine with Tomatoes and Basil
4 ripe large tomatoes, cut into 1/2 inch cubes
1 pound Brie cheese, rind removed and torn or chopped into irregular pieces
1 cup clean, fresh, basil leaves, torn into pieces
3 garlic cloves, minced fine
1/2 cup good quality olive oil (original recipe calls for a cup – start with half, add as you see fit)
1 Tsp. salt (again, I use a lot less and you should adjust for your taste)
Fresh ground pepper
1 pound linguine
freshly grated Parmesan
TWO HOURS BEFORE SERVING, combine tomatoes, Brie, basil, garlic, oil salt and pepper in a large bowl. Set it aside, covered, and at room temperature. This will not harm the Brie so don’t panic.
When you are ready to eat, cook the linguine in a pot of salted water, about 8-10 minutes. Drain the pasta, do NOT rinse, and immediately toss with the tomato sauce. Serve immediately with fresh pepper and Parmesan cheese. Feel free to add some finely chopped onions, shredded bits of salami or proscuitto, or whatever else looks good to you.