Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy, who says this is “the BEST summer pasta recipe ever! I grow my own tomatoes and basil and my reward is this summer ritual every August!”

4 (or more) ripe large tomatoes, cut into ½-inch cubes
16 ounces Brie cheese, rind removed, torn into irregular pieces
1 cup fresh basil, in chiffonade
3 garlic cloves, peeled and finely minced
1 cup extra-virgin olive oil
2½ teaspoons salt
½ teaspoon freshly ground black pepper
1½ pounds linguini
Freshly grated Parmesan cheese

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguini and boil under tender, but still firm, 8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese. Serves 4 to 6.

[From the 1982 Silver Palette Cookbook]

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