This linguine pasta with basil and brie is crazy good. The creamy brie melts into the hot linguine pasta and blends with the tomatoes, basil, garlic and Parmesan cheese for a most decadently delicious pasta dinner.
And what I really love is that surprisingly, it reheats well and tastes just as yummy the next day.
If you grow fresh tomatoes in your garden, this is a perfect way to use up some of the really ripe ones, but you can also use whole peeled tomatoes in a can. I would use whole peeled instead of diced because they taste a heck of a lot fresher.
You’ll need to remove the rind from the Brie cheese for this recipe, so freeze the Brie for an hour or two before slicing. Brie is a really soft cheese so cutting off the rind is a lot easier when it’s firmer.
Mix the Brie, basil, tomatoes, garlic, olive oil, salt, pepper (and chili oil, if using) in a large bowl.
Cook the linguine and drain, but don’t rinse it. Return it to the pot and add the cheese mixture.
Continue stirring until brie is completely melted and the linguine is coated with sauce.
Top with freshly grated Parmesan cheese and serve immediately.
Linguine with Basil and Brie
- 4 large ripe tomatoes seeded and cut into 1/2-inch squares. May substitute canned whole peeled tomatoes.
- 1 lb Brie cheese rind removed then cut cheese into slices
- 1 cup fresh basil cut into thin strips
- 3 cloves garlic minced
- 1 cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds fresh linguine
- Optional: 1 tablespoon hot chili oil
- Freshly grated Parmesan cheese
- Mix the tomato, Brie, basil, garlic, olive oil, salt and pepper in a large pasta bowl.
- Cook the linguine according to package directions. Drain and immediately toss with ingredients in pasta bowl until Brie melts and coats the pasta. Top with freshly grated Parmesan cheese, if desired.
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