This is heaven on a plate: an uncooked tomato sauce with basil and Brie cheese. The heat of the pasta melts the cheese and forms the sauce. Make this with the best ripe tomatoes of summer! Great for hot weather, because the only pot you use is the one for cooking the pasta.
serves 2-4 depending on appetite
- 2 large tomatoes, very ripe, cut in 1/2-inch chunks
- 1/2 lb Brie cheese, rind removed, cut in smallish chunks
- 1 handful basil leaves, in small strips
- 1 clove garlic, minced
- 1/4 c olive oil
- 1/2 – 1 tsp salt
- freshly ground black pepper
- 3/4 lb linguine
Cut tomatoes, put in a large flat bowl. Add all of the other ingredients except pasta, combine well, let stand at room temperature 30 min – 1 hour.
Cook the pasta and drain. Immediately toss with the tomatoes and cheese; serve immediately.
Variations: change the cheese and herbs (fresh Mozzarella is wonderful and authentically Italian; feta and oregano would tilt this toward a Greek flavor)