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Linguine with Tomatoes and Basil

0:30 prep
2:30 total


prep 0:30       total 2:30




4 to 6 vine-ripened tomatoes, cut in 1/2"cubes
8 oz. Brie cheese, torn in irregular pieces
1/2 to 1 cup fresh basil leaves, cut into strips
3 cloves garlic, finely minced
1/2 to 3/4 cup olive oil
1/2 tsp. salt
Fresh ground pepper, to taste


Combine ingredients at least 2 hours ahead, but you do not need to refrigerate it. Serve over hot linguine and enjoy!

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1 Recipe Reviews


Dana reviewed Linguine with Tomatoes and Basil on November 29, 2001

I've made something like this before, only I cooked the Tomato-Basil mixture in olive oil and butter. They make a great sauce, and you can serve it with virtually any type of pasta you like--we like it best with fetuccini and spaghetti. Put some shredded parmesean over the top and serve with some warm, crusty sourdough bread and you've got a great meal!