One of my favourite things about summer is the wealth of fresh locally grown tomatoes. Here is a lovely fresh pasta side dish you can make for one of those warm summer evenings.
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There is no cooking required for the sauce so you are out of the kitchen in no time. Add some left over grilled salmon and you have a fresh tasting main dish.
- 8 ounces / 250 g linguini or fuselli (small spirals)
- 1 large Beefsteak tomato or several smaller ones If you can get them, Heirloom tomatoes would be a good alternative to the Beefsteak (a variety of cherry tomatoes halved also works)
- 8 ounces / 225 grams brie cheese*
- 1/3 cup / 50 ml good quality olive oil
- 3 or 4 cloves garlic
- 1/2 teaspoon / 5 ml salt
- 1 teaspoon / 15 ml freshly ground black pepper or to taste
- 1 handful fresh basil, coarsely chopped or julienned
- 1/2 cup sliced black olives (if desired)
- Chop tomato and place in a large serving bowl.
- Cut up Brie cheese. You can leave the rind on or discard it, if you prefer. Add to tomatoes in bowl.
- Add remaining ingredients and stir just to combine. Set aside to allow flavours to meld.
- Cook pasta in a large pot of salted boiling water.
- When pasta is cooked to your liking, drain it (do not rinse) and turn it out of the colander on to the sauce in the serving bowl.
- Toss until the cheese starts to melt, and serve immediately.
For more tasty recipes visit www.mennonitegirlscancook.ca.
*I've also done this using 1 package of cream cheese, cubed, instead of the Brie.