Blog Tales

My Favorite End of Summer Tomato Pasta from The Silver Palate Cookbook

There is nothing better than sun~ripened tomatoes...
fresh from the vine...

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Here is one of my favorite recipes from a beloved cookbook that I've had forever...

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The original "Silver Palate Cookbook," page 79...

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~ Start with 4 ripe large tomatoes, cut into 1/2 inch cubes...

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~ 1 pound Brie cheese, rind removed, torn into irregular pieces...

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~ 1 Cup cleaned fresh basil leaves...


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~ cut into strips...

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~ 3 garlic cloves, peeled and finely minced...

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~ 1 Cup plus two tablespon best-quality olive oil...

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~ 2 & 1/2 teaspoons salt (I use Molden Salt)
and 1/2 teaspoon freshly ground black pepper...

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~ 1 & 1/2 pounds of linguine...
(I actually use fusilli pasta,
as I think it holds the sauce better)

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~ freshly grated imported Parmesan cheese (optional)

1.  Combine tomatoes, Brie, basil, garlic, 1 Cup olive oil, 1/2 teaspoon salt adn the pepper in a alrge serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room tempature...

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

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3.  Drain pasta and immediately toss with the tomato sauce. Serve at once, passing pepper mill, and grated Parmesan cheese if you like.


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The hot pasta melts the Brie cheese and dissoves into the olive oil for a truly incredible sauce that only enhances the garden fresh basil and tomatoes!

Yummmm!!!!

Enjoy!!!

Serves 4 to 6 for a main meal, or great as a potluck dish to feed many!

Here's the recipe without pictures....

Linguine With Tomatoes And Basil

From The Silver Palate Cookbook
by Julee Rosso & Selia Lukins
with Michael McLaughlin

  • 4 ripe large tomatoes, cut into 1/2 inch cubes
  • 1 pound Brie cheese, rind removed, torn into irregular pieces
  • 1 Cup clened fresh basil leaves, cut into strips,
  • 3 garlic cloves, peeled and finely minced
  • 1 Cup plus two tablespon best-quality olive oil
  • 2 & 1/2 teaspoons salt (I use Molden Salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 & 1/2 pounds of linguine (I actually use fusilli pasta, as I think it holds the sauce better...)
  • freshly grated imported Parmesan cheese (optional)

1.  Combine tomatoes, Brie, basil, garlic, 1 Cup
olive oil, 1/2 teaspoon salt adn the pepper in a alrge serving bowl.
Prepare at least 2 hours before serving and set aside, covered, at room
tempature.




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




3.  Drain pasta and immediately toss with the tomatoe sauce. Serve at
once, passing peppermill, and grated Parmesean cheese if you like.