Ingredients:
2/3 cup olive oil
1 teaspoon balsamic vinegar
1 lb brie cheese, rind removed and chopped into small pieces
5 ounces sun-dried tomatoes packed in oil, drained and cut into thin strips
3 ripe roma tomatoes, chopped
1/2 cup kalamata olives, pitted and roughly chopped
4 cloves garlic, minced
1 cup chopped fresh basil
1/2 teaspoon black pepper
1 lb spinach linguine
2 tablespoons butter, melted
freshly grated parmesan cheese, for garnish
pine nuts, for garnish
Directions:
Cut the Brie into small pieces.
Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
In a small bowl, whisk together olive oil and balsamic vinegar.
Pour immediately over the Brie mixture and toss to cover well.
Cover and let sit at room temperature for 2 hours, tossing occasionally.
Prepare spinach linguini according to package directions.
Drain pasta and toss with Brie/tomato mixture and melted butter.
Serve immediately, garnished with grated Parmesan cheese and pine nuts.
Makes 5-6 servings.
Servings: 4-6
Time preparation: 120 min.
Time total: 135 min.