There are a million pasta dishes with tomatoes and basil out there and then there’s this one with the addition of brie. I struggle with describing the layer of texture and flavor that brie adds to this dish other than to say that the melted cheese coats each strand of linguine and brings a delicious richness to an already classic combination of flavors.
Each summer, I anxiously await the height of the tomato season so I can make this pasta. Local farmers at my neighborhood organic market have produced some of the best tasting tomatoes this year and the haul that I made last weekend was destined for this dish. This recipe demands only the highest quality tomatoes.
The sauce for this recipe requires no cooking. The tomatoes, basil, brie, garlic, and olive oil mascerate on your counter top for two to three hours. When you walk past the counter, the aroma rising from the bowl demands a mouthwatering response. To finish the dish you simply add piping hot linguine to the bowl, mix well, garnish with grated Parmesan cheese, and serve. Of all the pasta recipes I’ve made over the years, this one remains at the top of my list of favs.
Ingredients
4 large, ripe tomatoes, cut into 3/4 inch pieces
1/2 pound brie, rind removed and torn into medium-sized pieces
1 cup packed basil leaves, roughly cut
2 cloves garlic, minced
3 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup extra virgin olive oil
1 pound lingiune
Freshly grated Parmesan cheese
Instructions
1. Combine tomatoes, brie,basil, garlic, 1 1/2 teaspoons, salt, pepper, and olive oil in a large bowl and leave out at room temperature for two to three hours.
2. Bring a large pot of water to a boil and add 1 1/2 teaspoon of salt. Cook linguine according to package directions or until al dente.
3. Drain pasta and immediately add to tomato mixture. Mix well and serve immediately. Garnish with grated Parmesan cheese.
https://southernboydishes.com/2013/08/16/linguine-with-tomatoes-brie-and-basil/
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This is incredible. My family are pasta lovers: for ten years I used provel and fresh Parmesan then I ran into the Brie idea. I add a pound of shrimp to the marinade. Sons come home in summer 26-28-30 I have to double the recipe … it’s been a summer tradition for 12 years, but we love it even more with the Brie!
I haven’t had brie with pasta before – what an interesting combination Bill!
Mouth watering pictures!
I’ve made a similar dish, but never with brie. Totally love the idea! This must have tremendous flavor. Terrific stuff – thanks so much.
This looks & sounds close to perfect to me! Because I am diabetic, I will use Dreamfield’s pasta – instead of digesting 41 carbs per servings (as every pasta box says), Dreamfield’s has developed a process where only 5 carbs are actually processed in the body! My nutritionist turned me onto this brand…otherwise I would no longer have pasta in my Italian life – and you can imagine how sad that would be! Amazingly, my glucose n levels stay within range….and I can happily eat wonderful pasta dishes like the above! I can hardly wait to try this!
If you have a section of recipes written for diabetics, I would love to find it. Thanks!
This looks amazing. I love summery pasta dishes!
Brie alone is so good, I can only imagine how good it must, wait , why don’t I try to make this. Very simple indeed. I love the sharpness and clarity of your pictures, the lighting is perfect.
We are definitely on the same wavelength with this pasta dish. I made a similar one this week. Love your version with the brie. I’ll be making this one next! Thanks!
What a beautiful dish and I would have never thought to include the Brie. Great idea. I notice it’s from the Silver Palate cookbook. Love that book. I’ve have mine 25 + years and it continues to inspire me today. Those two ladies were quite creative.
Hope you have a lovely weekend Bill. Your photography is just stunning.
Sam
Oh this looks incredibly gorgeous!!! Just a lovely pasta.
I’m all over this recipe. Brie got my attention. Only having to cook the noodles sealed the deal. Awesome!