Burst Tomato Pasta
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Serves or Makes: 3-4

Recipe Card


  • 4 large ripe tomatoes, cut into 1/2” cubes
  • 1 pound Brie, rind removed and torn into large pieces
  • 1 cup basil leaves, cut into strips
  • 3 garlic cloves, peeled and minced
  • 1 cup good quality olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound linguine


  • Step 1

    At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and salt and pepper in a large bowl. Set aside.

  • Step 2

    Bring 6 quarts of 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.

  • Step 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.