Ingredients
- 1 Large Beefsteak Tomato
- 1/3 of a 1lb box of Linguini
- 10 Fresh Basil Leaves
- 1 Clove of Garlic
- 6 Tablespoons EVOO (Extra Virgin Olive Oil)
- ½ a Wedge (or about 6 to 7 heaping teaspoons) of Belletoile Brie or Saint Angel Brie (my recommendations)
- Salt and Pepper
Serves 2-3 People
Step 1: Let’s begin by cutting the Tomato into big chunks. Not too big, you want to be able to eat these chunks.
Step 2: Next we can mince the Garlic.
Step 3: Take the Brie Wedge and with a butter knife you want to remove the rind of the Brie. (If using a brand like Saint Angel, you can work around the rind and don’t need to remove it.) Generally Brie rind lies on the top and sits on the bottom of the Brie, a grayish color usually. So just slide the knife up under the rind and keep kind of sawing gently or pushing it underneath as you pull the knife further back.
Step 4: Now cut the Brie into cubes, good sized cubes nothing wimpy. (If using Saint Angel you will see you can scoop the Brie out in with a teaspoon, avoiding the rind.)
Step 5: Take the Basil Leaves and tear them into smaller pieces, so in other words in half or thirds.
Step 6: Pour 6 tablespoons of EVOO (Extra Virgin Olive Oil) into a mixing bowl. Add the Garlic, Tomato, Brie chunks, and Basil. Season with Salt and Pepper. Combine these ingredients (lightly) with a spoon.
Step 7: Allow the ingredients to sort of come together while you begin boiling your water.
Step 8: For the Linguini follow the instructions on the box.
Step 9: Drain the Linguini and then add the Linguini to the mixing bowl.
Step 10: Combine gently for just about 10 seconds. Then, let it sit for about 5 to 7 minutes and finally mix it all together with a spoon. The Brie should be slightly melted into the dish. Some of the Brie chunks will have melted into the dish, which works out nicely. So about half the Brie chunks can be melted and the other half slightly melted cubes of Brie. Serve.
Note: Let your Tomato come to room temp before cooking this dish or you may need to warm it up in an oven safe bowl at 170 degrees for 8 minutes. This is because you want it to be warm, and it can lose heat from the Tomato being cold or refrigerated.
Note: Serve with Breaded Chicken cutlets if using as a side dish. Bell and Evans is a well known brand and has been celebrated for holding the standard of care for how their humane treatment of Chickens.