Linguine with Tomatoes, Basil, and Brie

I saw this Linguine with Tomatoes, Basil and Brie recipe on Diane Morrisey’s Instagram page. She told the sweetest story about how she made this dish for her first dinner party. She got the recipe from the  Silver Palate cookbook she received at her bridal shower. Diane has been making this dish ever since that evening. I encourage you to follow Diane Morrisey’s Instagram page. Her recipes always look spectacular!

Linguine with Tomatoes, Basil and Brie

Ingredients:

• 4 large ripe tomatoes cut into 1/2”  cubes (I used   1-1/2 pints of cherry tomatoes cut in half)
• 1 pound of Brie, with rind removed torn into irregular pieces
• 1 cup of fresh basil, cut into strips 
• 3 garlic cloves, peeled and finely minced 
• 1 cup best-quality olive oil (I would probably use 3/4 cup the next time I make the recipe.)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 
• 1 pound linguine 

Instructions:

1. At least two hours before serving, combine the tomatoes, Brie, basil, garlic, olive oil, salt and pepper in a large bowl.
2. In a large pot of salted water, cook the linguine to   al dente, according to the package directions.
3. Drain the pasta and immediately toss with the tomato sauce.
4. Serve immediately.
5. Optional: More freshly ground black pepper and add grated Parmigiana-Reggiano cheese on top

This recipe is great because you can make the “sauce” ahead of time. (2 hours) Then all you have to do is make the linguine and toss! I can see where this would be a great dinner party recipe—it is easy and delicious! Serving this with wine and some crusty bread would add an extra touch! I took photos of the finished product (first & last photos) and of the progression of making this dish in photos 2-5. It is a beautiful dish! Enjoy!