Linguine with Tomatoes and Basil

Best of the Best from Big Sky, p. 120

4 large ripe tomatoes, cut into ½-inch cubes

1 pound Brie cheese, rind removed and torn into irregular pieces

1 cup fresh basil leaves, cleaned and cut into strips

3 garlic cloves, peeled and finely minced

½ cup plus 1 tablespoon best-quality olive oil, divided

4 ½ teaspoons salt, divided

½ teaspoon pepper (freshly ground, if possible)

6 quarts water

1 ½ pounds linquine

Parmesan cheese

Ken's didn't have like an actual wheel of brie so I got this spreadable stuff. It ended up being quite nice because it coated the pasta really easily.

In large serving bowl combine tomatoes, cheese, basil leaves, garlic, ½ cup olive oil, 2 ½ teaspoons salt, and pepper. Cover bowl and set aside, at room temperature, for at least 2 hours before serving.

Ken's also didn't have fresh basil, but spinach leaves made a delicious substitute.

Bring water to boil in large pot; add 1 tablespoon olive oil, 2 teaspoons salt, and linguine. Boil until linguine is tender, but firm, about 8-10 minutes. Drain pasta and immediately toss with tomato mixture. Serve at once, passing the peppermill with plenty of grated Parmesan cheese. Sometimes we like to add crumbled cooked bacon as well. Of course you’ll need hot French bread with this!

Lovely. Just lovely.

My Rating: 5/5 "Magnificent. The brie is the star of the show and makes everything so, so nice to eat. But it's also wonderful that the tomatoes are fresh and the greens make sure you're not just swimming in dairy. This makes me question my philosophy of never making a recipe twice."