Linguine with Tomatoes and Basil

This is the week of tomato-heavy recipes, for sure! For those of you unsure of how to go through the 10, 20 or 30 pounds of tomatoes you may be getting from your summer CSA box - especially those of us getting them for half off through Johnson's Backyard Garden - let's go with something simple today!

Highly recommended.

Linguine with Tomatoes and Basil

Silver Palate

4 tomatoes, cut into 1/2" cubes

1 lb soft cheese, crumbled (original recipe calls for Brie; here, I used chevre)

1 c basil leaves, cut into strips

3 cloves garlic, minced

1 c olive oil

2 1/2 tsp salt

1/2 tsp pepper

1 1/2 lbs linguine

Parmesan, grated

Combine tomatoes, cheese, basil, garlic, 1 c olive oil, 1/2 tsp salt, and pepper in a large bowl. Leave at room temperature for 2 hours before serving.

Bring a pot of water to a boil. Cook noodles until tender, but still firm, about 8-10 minutes.

Drain pasta and toss immediately with tomato sauce. Serve at once, topping with grated Parmesan.

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