Pasta with Fresh Tomatoes and Basil
Source of Recipe
Thomas R. Elkin C.E.C.
Recipe Introduction
Executive Chef at Bogey Country Club
Pasta�10 or 12oz cooked al dente
1/2lb brie cheese [cut of rind]
tear into small �� pieces�set aside
Fresh basil leaves, cut in chiffonade style, about � cup
� cup olive oil
Salt and pepper, � teaspoon each
2 large tomatoes, cubed
2 garlic cloves, minced
Grated parmesan cheese
Mix brie, tomato, garlic, basil, salt and pepper, and olive oil in glass bowl and allow to stand at room temperature 2 hours for flavors to develop and cheese to melt a little. Do not chill. Cook pasta; drain and toss with mixture. Serve immediately with parmesan cheese, green salad and fresh bread.
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