Tomato Brie Pasta
TOMATO-BRIE PASTA — Serves 6 (a favorite adapted from “Joy of Cooking”)
4 large, ripe Tomatoes, cut into 1/2-inch cubes
1 lb. Brie, rind removed and cubed
1 cup fresh Basil leaves, cut chiffonade
3 cloves Garlic, finely minced
1 cup pitted Kalamata Olives
1 cup Extra Virgin Olive Oil
1/2 tsp. freshly ground Black Pepper
1-1/2 lbs. Egg Linguine from Dough on Main
Optional: Grated Parmesan
Combine Tomatoes, Brie, Basil, Garlic, Olives, Pepper and Olive Oil in a large serving bowl. Prepare at least two hours before serving. Set aside at room temperature.
Bring to boil 6 cups of salted water. If using Dough on Main’s fresh pasta, drop into boiling water. Bring back to boil and cook approximately 2 minutes longer. If using another type of pasta, follow package instructions.
Drain pasta and add to serving bowl. Toss with other ingredients and serve immediately. Top with grated Parmesan, if desired.