Brie And Tomato Summer Pasta
- 4 large, ripe tomatoes, peeled and seeded (or 6 good-quality cannedd)
- large handful of basil leaves, torn (about 1 cup)
- 1 lb. Brie cheese, rind removed and cut into pieces
- 1 garlic clove, minced
- 1 head roated garlic* or 2 addition cloves raw garlic, minced
- 1 c. extra-virgin olive oil
- 1/2 - 1 tsp. salt (to taste)
- 1/2 tsp. freshly ground pepper
- 1 1/2 lb. linguine or thick spaghetti
- grated parmesan cheese, optional
- Combine all ingredients except for pasta in a large serving bowl. Set the mixture aside for 2-3 hours to allow flavors to meld (this step may be ommitted if in a hurry). Bring a large pot of water to a rolling boil and season very generously with salt (the pasta water should taste like sea water). Add pasta and cook to al dente, reserving a bit of the cooking water. Mix pasta with sauce and add cooking water as needed to achieve a slightly creamy, sauce consistency.Sprinkle with parmesan cheese, if desired.
tomatoes, handful of basil leaves, cheese, garlic, garlic, extravirgin olive oil, salt, freshly ground pepper, linguine, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/brie-and-tomato-summer-pasta-1200032 (may not work)