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Linguine with Tomatoes, Basil, and Brie Recipe

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Linguine with Tomatoes, Basil, and Brie is a delightful and fresh summer pasta dish combining ripe tomatoes, creamy brie cheese, fragrant basil, and garlic tossed with perfectly cooked linguine. This no-cook sauce is prepared ahead to let flavors meld beautifully, delivering a vibrant and satisfying meal perfect for warm evenings.

Ingredients

Sauce Ingredients

  • 5 large ripe tomatoes
  • 16 ounces brie, torn into small pieces
  • 1 cup fresh basil leaves, cut into thin strips
  • 3 cloves garlic, finely minced
  • 1/2 cup extra-virgin olive oil
  • Several pinches crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Pasta

  • 24 ounces linguine

Instructions

  1. Prepare the sauce mixture: Combine the tomatoes, brie pieces, basil strips, minced garlic, olive oil, crushed red pepper, salt, and black pepper in a large serving bowl that can also hold the cooked pasta. Stir gently to combine all ingredients without breaking down the tomatoes too much.
  2. Allow flavors to meld: Set the sauce mixture aside at room temperature for at least two hours. This resting time allows the fresh ingredients to meld together, enhancing the depth and freshness of the sauce.
  3. Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions, typically around 9-12 minutes. Drain well once cooked.
  4. Toss pasta with sauce: Add the drained linguine to the bowl with the tomato and brie mixture. Gently toss to evenly coat the pasta with the sauce without breaking up the ingredients.
  5. Serve immediately: Serve the linguine warm and fresh to enjoy the contrast between the creamy brie, juicy tomatoes, and aromatic basil. This dish is best served right after tossing to maintain the vibrant textures and flavors.

Notes

  • The two-hour resting period is essential to allow the fresh flavors to combine for a vibrant sauce.
  • You can adjust the crushed red pepper quantity to your preferred level of spiciness.
  • If brie rind is not preferred, you can remove it before tearing the cheese.
  • This dish is best consumed immediately after tossing to avoid sogginess.
  • Leftovers can be stored refrigerated and gently reheated, but fresh is best.

Find it online: https://lauracooks.com/linguine-with-tomatoes-basil-and-brie-recipe/