Ask me what my ideal summer evening looks like and I will tell you one of two things:
1. Sitting at the bar of Del Mar in Chatham, MA drinking a spicy cucumber margarita with my Mom (feeling slightly embarrassed by how well she knows the bartenders) while spooning a clove of roasted garlic in olive oil onto a slice of warm fresh bread.
2. Also in Chatham, at home with family and friends grilling. The Sauvignon Blanc is flowing freely while spicy Italian sausages, bbq chicken, and steak tips blacken on the grill. The corn on the cob is the sidekick to what should be the star of the show, twice baked potatoes, but the real all-star to bless our palates is the ~*~pASta~*~.
This pasta dish is so good I would even pass up smoked blue fish pate as an hors d'oeuvre. It's also so simple. Ok, in full disclosure, this weekend will be the first time I personally make this this dish but I've watched the best make it many times. Before I share it with you I have only one word of advice - do not skimp on the brie.
Linguine with Tomatoes, Basil and Brie
-6 vine ripe tomatoes, chopped in various sized chunks
-1 wheel of Creamy Brie Cheese, rind removed and chopped (13+ oz)
-1/2 loosely packed basil leave, julienned
-2 garlic cloves, minced
-1/2 cup olive oil
-salt and pepper to taste
-1 lb linguine
-opt: crushed red pepper and parm
1. Combine tomatoes, brie, basil, garlic, olive oil, s&p in bowl. Let sit for 2 hours so all flavors come together.
2. When you are about to hit that two hour mark cook the pasta.
3. Drain the pasta and toss into the marinating bowl. Season with more salt & pepper. Grate with parm and sprinkle with red pepper flakes if desired. Serve hot or at room temp.