Silver Palate Cookbook Summer Pasta Recipe: Linguine w/ Tomato & Basil
Posted on: August 15, 2015 | Posted in: Recipes
This is no ordinary summer pasta recipe. It’s really quite magical. Someone cooks it for you…when you stay at the Wickwood Inn in Saugatuck, Michigan. Phone us and reserve your stay today!
The Silver Palate Cookbook’s Summer Pasta
Linguine With Tomatoes And Basil
“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”
~ Elizabeth Dowd
This “raw” sauce requires little more than the season’s best produce, casually tossed together. Use the lushest tomatoes and most fragrant basil you can find.
4 large ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, patted dry, and cut into strips
3 garlic cloves, peeled and finely minced
1 cup plus 1 tablespoon best-quality olive oil
1/2 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine
- At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and 1/2 teaspoon each salt and pepper in a large bowl.
- Bring 6 quarts salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine, and boil until tender but still firm, 8-10 minutes.
- Drain the pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill, and the grated Parmigiano-Reggiano cheese if you like.
- See what looks best at farmers’ market and have fun adding different vegetables!
- Make it even more hearty by mixing in a protein like shrimp or chicken.
- Switch it up by using burrata, marscarpone, or fresh mozzarella.