4 ripe large tomatoes, cut into 1/2-i, nch cubes
1 lb brie cheese, rind removed, torn int, o irregular piece
1 cup cleaned fresh basil leaves, cut int, o strips
3 garlic cloves, peeled and finely mi, nced (i use more
1 cup + 1tb best-quality olive oil
2 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lb linguine
1 freshly grated imported parmesan ch, eese (optional
Directions
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon
salt and the pepper in a large serving bowl. Prepare at least 2 hours
before serving and set aside, covered, at room temperature.
Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon
olive oil and remaining salt. Add the linguine and boil until tender
but still firm, 8 to 10 minutes.
Drain pasta and immediately toss with the tomato sauce. Serve at once,
passing the peppermill, and grated Parmesan cheese if you like.
Servings: 4 to 6
Brie & Tomato Sauce Tossed With Linguine Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Recipes as an idea can be traced back into history, in fact as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early cook books were just very basic pictorial recipes for preparing meals.
During the time of the Romans a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including some familiar names for example thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in cookery books, most of which are now in academic collections. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Brie & Tomato Sauce Tossed With Linguine recipe.
