Linguine With Tomatoes, Basil and Brie

servings: 6

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  • 1/2 cup Asiago cheese, shaved
  • 9 oz brie cheese, cut into 1/2 inch cubes
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 3 cups tomatoes, chopped and seeded
  • 1 lb linguine, fresh or dried
  • 1/2 cup olive oil
  • 3/4 cup fresh basil, chiffonade


Combine tomatoes, basil, olive oil, garlic and salt in a large bowl. Cook fresh or dry linguine in boiling salted water to an al dente stage, tender yet a little firm in the center. Drain pasta and immediately add to brie cubes and tomato mixture. Season with salt and pepper. Let pasta set for one hour so flavors are enhanced and cheese melts. Sprinkle with Asiago cheese shavings and lightly toss just before serving.

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