Serves 4

This is one of my daughters all time favorite meals- it’s best made in the summer when the tomatoes  and basil are at their best- add a green salad and french bread and pass the pepper mill!

3 vine ripened tomatoes seeded and chopped  

3 cloves fresh garlic minced

1/3 cup extra virgin olive

1/2  pound double or triple creme Brie, rind removed, torn into bits

12 leaves fresh basil cut into thin slivers (chiffonade)*

1/2 t kosher salt

1/2 t  fresh ground black pepper

1 # linguine -fresh is best

Put all the ingredients in a glass bowl or jar (except for the linguine) and let sit out for a few hours at room temp, stirring occasionally. Or, microwave for about 45 seconds on high.

Cook the pasta al dente and pour the sauce over the hot pasta and serve warm- with lots of fresh ground black pepper!


*To make a chiffonade stack the basil leaves on top of each other and roll the stack up tight, like a cigar. Then, using a very sharp knife or kitchen shears  snip a little until you have tiny ribbons of sweet basil. 

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Variation: When sweet corn is in season add some- along with some grilled chicken. I frequently plan ahead and grill extra chicken and corn to make this the next day and it is still a no-cook sauce with the warm pasta helping to meld the flavors.