Football seasons continues apace and Ohio State is still undefeated. Largely because they played Ohio University last week, which is a little like a Jedi doing battle with a Labradoodle puppy. Anyway.
My good friend Law Momma of Spilled Milk (And Other Atrocities) has taken an interest in my recipes and has made the last couple for her husband. She herself is a vegetarian so I thought I’d list something that she could actually eat. After consulting her to make sure she likes cheese, I present to you: Linguine with A Sauce So Rich You Might Want Your Cardiologist on Speed Dial.
- 4 to 6 ripe tomatoes that you will be forced to peel, seed and dice OR 1 28 ounce can of diced tomatoes
- 1 pound of Brie. (Yes, you read that right. One. Pound. Of. Brie.)
- 1 cup fresh, chopped basil
- 2 cloves garlic, minced
- 1 cup olive oil (Yes, again you read that right. See what I mean about the cardiologist?)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/5 lbs linguine
Remove the rind from the brie and cut it into small pieces.
Put everything but the pasta in a bowl and let it stand at room temperature for 2 hours.
Cook the pasta according to package directions and toss the hot pasta with the sauce until the brie melts and it’s all blended into a large mass of cheese-y, tomato-y goodness.