Thursday, May 9, 2013

in the kitchen (with mom): linguine with brie, tomato, and basil

Some of my favorite times with my mom (and dad too!) have been in the kitchen. Our Sunday night dinners have become infamous among our friends-it is always a delicious meal and is always served at least an hour...maybe two hours later than planned! Being able to share stories, cook alongside my parents and learn all sorts of new recipes is such a wonderful experience. There is just something about the kitchen and cooking that brings people together, making life just a little bit better...and tastier!

SO I figured I would continue on with my mother's day "theme" and share a recipe with you that my mom has made for us many times and is definitely one of my favorite comfort dishes to have-both in the summer and winter! Best part, it's super simple and usually a big crowd pleaser...try it out tonight! 

Linguine with brie, tomato, and basil
adapted from mom! (serves 5-6)

4-5 ripe tomatoes (if you like roma, then go with at least 5), diced
1 pound brie cheese, cubed (remove as much rind as you prefer)
1 pkg/bunch basil, cut into strips
3-4 cloves garlic, minced
3/4 C olive oil
1 1/2 lb linguine pasta (feel free to use your fav pasta)
Salt & pepper to taste
*optional add-ins: Italian sausage, grilled chicken, toasted pine nuts

1. Toss diced tomatoes, cubed brie cheese, basil. and garlic in a large bowl with olive oil. Let ingredients sit in room temperature for 2-3 hours to let the brie cheese soften and all ingredients marinate in the olive oil/garlic goodness!

2. Prepare your pasta; Bring about 6 quarts of water to a boil (make sure to salt your water and a little bit of olive oil), then add pasta to the pot. Stir occasionally, letting the pasta cook for about 8-10 minutes. I like my pasta a little al dente, so just check a piece or two to see if it's ready!

3. Strain your pasta and toss it all into your bowl with the brie, tomato, basil and olive oil mixture. If you decided to include any protein or the toasted pine nuts, toss these in now. 

4. Serve immediately...pair with a fresh garden salad or homemade bread! 

bon appetit! 

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