Tomato and Brie Linguine
This tomato and brie pasta is one of the best ways to enjoy fresh, vine-ripened, heirloom tomatoes. Combine tomatoes, brie, garlic, fresh basil, and extra virgin olive oil to make a no-cook sauce. This pasta is so easy yet elegant enough to serve to company. Make it on a hot and lazy summer day. You will crave it every year!
The first time I made a tomato and brie pasta, it blew me away! Year after year, I looked forward to making it with fresh heirloom tomatoes. It was different every time. Thrown together without a recipe when my garden was full of fresh tomatoes and basil.
I started to wonder where the idea came from in the first place. Because it’s freaking brilliant. And so simple.
I began hunting and tracked it down to an old Treehugger article that doesn’t seem to exist anymore. From there, I chased it further to a cookbook I’d never heard of. Even though it’s apparently famous. The Silver Palate Cookbook.
This brilliant and easy pairing worked its way into my heart a decade ago. I look forward to making it in late summer when the heirloom tomatoes are in peak season. Please make it ASAP. I promise you won’t regret it!
I adapted this recipe from The Silver Palate Cookbook by Sheila Lukins and Julee Rosso.
Ingredients
Ripe heirloom tomatoes, brie cheese, and extra virgin olive oil form the base of this no-cook sauce. The tomatoes release juice, and the brie melts to create a light, fresh, and creamy sauce.
Add basil leaves, garlic, salt, and ground black pepper to enhance the flavor of the tomatoes and brie.
Linguine is the perfect elegant pasta to pair with the brie, tomato, and basil sauce.
Parmesan-Reggiano sprinkled on before serving elevates it to the next level.
Instructions
First, make your sauce.
Peel the rind off your brie and tear it up. Then, chop up your tomatoes, basil, and garlic.
Add all your sauce ingredients to a bowl and give it a stir. Now, ignore it for a while. The tomatoes will release their juices, and the brie will melt into the sauce as it sits at room temperature.
Take a nap, go outside, or enjoy a glass of wine while you wait. Whatever you do, ignore that pile of laundry for now.
About 20 minutes before supper time, go ahead and cook your linguine. Follow the instructions on your package. They know best. 🙂
Drain those noodles and toss them in the sauce while they’re hot.
Divide it into bowls and spoon some sauce on top. Sprinkle parmesan cheese until your heart says it’s enough. Pour yourself another glass of wine and eat it immediately!
Tips
- This dish is all about simplicity. Using the best ingredients you can find is the key to success!
- Use the best possible tomatoes! Make this pasta in late summer when vine-ripe heirloom tomatoes are abundant. If you need help finding them, I’ve included some resources below.
- A good quality brie and extra virgin olive oil will make a noticeable difference in the taste.
Need help finding heirloom tomatoes?
The perfect summer heirloom tomatoes are a seasonal delicacy. The ones you’re looking for are vine-ripened and straight from a farm or garden! In my neck of the woods, they are only available during the peak of the summer. We have a few-week stretch every year where our diet is about 90% tomato-based!
- Grow them yourself. My favorite seeds are from Baker Creek Heirloom Seed Company. We’ve been ordering from them for a couple decades!
- Visit a local farm or a farmers market! If you have trouble finding one, check out www.usdalocalfoodportal.com/
- Check your grocery store in late July or August. It will depend on the store. Some small-town grocery stores source tomatoes from local farms!
Serving
- It makes a perfect stand-alone meal.
- It is an easy yet impressive dish to serve at a dinner party! Perfect for any special occasion that highlights the seasonal produce in late summer. You can double or triple this recipe to serve a crowd. Use the 2x or 3x button in the recipe card for an easy conversion.
- Try pairing it with a glass of white wine, crusty bread, and a simple green salad. Make peach mini tarts for dessert for the ultimate late summer dinner.
More Summer Tomato Recipes
Make this tonight! Let me know how it turned out by leaving a comment below.
PrintTomato and Brie Linguine
Easy tomato and brie pasta with a no-cook sauce. Fresh tomatoes, brie, basil, garlic, extra virgin olive oil, and linguine.
- Prep Time: 15 minutes (plus 1 hour for sauce to rest)
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Pasta
- Method: Stir
- Cuisine: Italian
Ingredients
- 3 large, ripe heirloom tomatoes
- 8 ounces of soft brie cheese
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound dried linguine
- Parmesan-Reggiano for serving
Instructions
Make the sauce at least 1 hour before serving
- Use a serrated knife to cut the rind off of the brie. Then, tear it into 1-inch pieces.
- Core the tomatoes and chop them into bite-sized pieces.
- Peel, crush, and mince the garlic.
- Cut the basil into thin strips.
- Add the brie, tomatoes, garlic, basil, olive oil, salt, and pepper to a large bowl. Stir it together, cover it with a clean kitchen towel, and let it sit at room temperature for at least 1 hour.
About 20 minutes before serving time
- Bring a pot of salted water to a boil. Cook the linguini according to package directions.
- Give the sauce a good stir while the pasta is cooking. The brie will be partially melted into the sauce.
- Drain the cooked linguine and toss it with the raw tomato sauce.
- Transfer to bowls for serving and spoon some tomato sauce on top.
- Top with a generous sprinkling of parmesan cheese and serve immediately.
- Salt & pepper to taste.
Notes
Best eaten fresh. Refrigerate any leftovers.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 440
- Sugar: 3.5 g
- Sodium: 340.8 mg
- Fat: 22.9 g
- Carbohydrates: 45.7 g
- Fiber: 2.7 g
- Protein: 14.1 g
- Cholesterol: 28.4 mg
Frequently asked questions
Yes! Spaghetti and fettuccine both make excellent substitutes for linguine.
Yes! Use your favorite gluten-free linguine, spaghetti, or fettuccine to make pasta gluten-free.
No. The tomatoes are raw in this pasta. Simple and amazing!
Technically no. The brie and parmesan are both traditionally made with animal rennet. If you want this dish to be vegetarian, be careful to source cheeses made with plant-based rennet.
Brie is the best cheese to use in this dish. If you need to make a substitution, you can use mascarpone.
Sure! We love all things spicy around here. I recommend adding a dash of red pepper flakes to the tomato and brie pasta to make it spicy. You can add the pepper flakes to each bowl before serving.
No, this recipe does not freeze well. Freezing will completely change the texture and consistency. It is best enjoyed freshly made.
