Your Royko Recipe for July, 2018
Linguine with Fresh Tomato, Basil and Brie
Nothing in this recipe is cooked, except the linguine, so the taste is fresh, refreshing…and absolutely delicious!
2 large fresh tomatoes
1/2 lb. French Brie
1/2 cup cut into thin strips fresh basil
2 cloves minced garlic
2 tbl. extra virgin olive oil
1 tsp. salt
Freshly ground black pepper
freshly grated Parmesan cheese
Peel and seed tomatoes. Chop coarsely into 1/2 inch cubes. Transfer to a large mixing Modest bowl.
Remove rind from Brie using a wire-type cheese slicer. This is easiest if the cheese is thoroughly chilled first. Cut Brie into roughly 1/2-inch cubes and add to tomato mixture.
Mince garlic and add to mixture. Add olive oil, basil, salt and pepper. Mix thoroughly, cover and let sit at room temperature for two hours. This part can be prepared the day before. In that case, refrigerate the mixture and allow two hours to come to room temperature before serving.
Bring six quarts salted water to a boil. Add linguine and cook until al dente. Meanwhile, warm an oven-proof ceramic serving bowl bowl in the oven on low heat (150 ̊). Drain pasta and toss quickly in the warm serving bowl with the tomato/Brie mixture. Sprinkle with Parmesan and serve immediately.