BRIE AND TOMATO SUMMER PASTA

BRIE AND TOMATO SUMMER PASTA image

Yield Serves 4-6

Number Of Ingredients 11

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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
to roast garlic, cut off top to expose cloves, drizzle with olive oil, sprinkle with salt and wrap in aluminum foil. Roast in 350 degree oven for 1 hour.

Steps:

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.