HELLO!! I know I basically disappeared for the entire summer. What can I say,…. I was busy! We had a fun, busy summer, and I figured I would enjoy it and not worry too much about blogging. However, I kept thinking of a million recipes I wanted to post. Well, because food is my life.

Because it’s August and because it’s tomato season, one of the greatest times of the year, I wanted to post this fabulous pasta dish. It is.to.die.for. It tastes like something you could get in a restaurant. Of course it’s best when you can use lovely, fresh, local tomatoes. And fresh basil. Which is also growing like crazy right now. August is such a delicious produce month – tomatoes, basil, peaches, corn, blueberries – oh my.

The other great thing about this pasta is it’s SO easy. It takes hardly any time at all to put together and the reward is so great! I hope you can make this before the wonderful tomatoes are finished. Enjoy this last month of summer!

Start by dicing tomatoes, garlic, fresh basil and brie into a bowl. Add the olive oil. Let sit at least 2 hours. I usually let mine sit for longer. You can put it in the refrigerator and let it sit all day, especially if you are at work. Let it come to room temperature before adding it to the pasta.

After cooking the pasta, transfer it to a bowl along with a bit of the pasta water. I lifted it out with a spaghetti server and let the water slurp over into the dish.

Mix everything together and the brie will begin to melt and make a wonderful creaminess. 🙂

That’s it! Serve, eat, grab your favorite wine. Enjoy!

Oh yes.

Fresh Tomato, Brie and Basil Pasta

5 large tomatoes diced into 1 inch pieces

3 cloves of garlic

3/4 cup of good olive oil

1 pound of brie torn into irregular pieces, with the rind cut off (I didn’t use exactly a pound)

1 cup of thinly cut fresh basil

salt and pepper to taste

1 1/2 pounds of linguine

Add all ingredients to a large bowl. Let sit for at least 2 hours, but longer is better and just fine. Bring to room temperature before adding to the pasta. Boil 1 1/2 pounds of linguine until desired firmness. Spoon pasta into the tomato mixture and mix carefully until well combined. Serve immediately.

Adapted from Silver Palate Cookbook