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    Pasta with Fresh Tomatoes and Basil


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    Recipe Introduction


    Thomas R. Elkin C.E.C.
    Executive Chef
    Bogey Country Club

    Pasta...10 or 12 oz, cooked al dente

    1/2 lb. Brie cheese [cut off rind]
    tear into small 1/2" pieces...set aside

    Fresh Basil Leaves, cut in chiffonade style, about 1/2 cup

    1/2 cup olive oil
    salt and pepper, 1/2 tsp each
    2 large tomatoes, cubed
    2 garlic cloves, minced
    grated Parmesan


    Mix Brie, tomato, garlic, basil, salt and pepper, and olive oil in glass bowl and allow to stand at room temperature 2 hrs for flavors to develop and cheese to melt a little. Do NOT chill.. cook pasta ,drain and toss with mixture... serve immediately with grated Parmesan, green salad and fresh bread...

 

 

 


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