The Best Summer Pasta Sauce…and no cooking, honest!!

Every summer I wait till we are able to pick the first of our juicy ripe tomatoes to make this dish, which I dream about all winter long!  It can only be made with fresh tomatoes and fresh basil leaves…believe me canned or dried will simply not do.

It is so simple and delicious you will probably make it from now until Sept. at least twice a week! ( if you’re not worried about your waistline). Ha!

Here is the much anticipated, number one summer recipe in my book!

In a large bowl, place four ripe tomatoes, cubed (any kind but plum, they aren’t juicy enough)

1 # of brie (remove skin if you like) chopped in one inch cubes

1 cup of fresh basil leaves

1 cup olive oil

2 teas. salt

1 teas pepper

1 # linguine

Let all ingredients except pasta, of course, marinate in the bowl for at least two hours.  Cook the pasta, you can use any kind you like, I prefer linguine, till al dente.  Drain pasta and combine with sauce in a larger serving bowl until the brie melts and everything is well mixed.

Serve with Parmesan cheese and lots of Italian bread to soak up the sauce.

You’ll love this!

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Published in: on AugustUTCbSat, 16 Aug 2008 14:54:25 +0000000000Sat, 16 Aug 2008 14:54:25 +0000pmSat, 16 Aug 2008 14:54:25 +000008 9, 2008 at 2:20 p08  Leave a Comment  
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