Silver Palate Cookbook Summer Pasta Recipe | Linguine w/ Tomato & Basil

Posted on: July 12, 2019   |   Posted in: Food & Drink, Recipes

summer pasta with linguini and tomatoes and basil in a pot

tomatoes in a white ceramic bowl on a wooden countertop

This is no ordinary summer pasta recipe.  It really is quite magical.  Someone cooks it for you…when you stay at the Wickwood Innbed and breakfast in downtown Saugatuck, Michigan.  Phone us and reserve your Lake Michigan getaway today!  But, until you can ‘get away’, taste the delicious lifethat awaits you at Wickwood in your own home.

“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”
~ Elizabeth Dowd

Summer Pasta Recipe | Linguine With Tomatoes And Basil

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.  This is about to be your favorite summer pasta recipe ever.

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Many Variations

  • 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.

 “The raw tomato, devoured in the garden when freshly picked, is a horn of abundance of simple sensations, a radiating rush in one’s mouth that brings with it every pleasure. . . . a tomato, an adventure.”
― Muriel Barbery

 

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