Linguine Alla Caprese Recipe - Cooking Index
Linguine Alla Caprese Recipe - Cooking Index
This quickly tossed, fresh tomato sauce can be made ahead and left at room temperature. Just before serving, cook the pasta, then toss it with the sauce.
Type: Pasta| 4 tablespoons | 60ml | Ripe tomatoes - cut into 1/2" dice (large) |
| 1/2 cup | 20g / 0.7oz | Fresh basil leaves - slivered |
| 1/4 cup | 10g / 0.4oz | Fresh mint leaves - coarsely chopped |
| 7 oz | 198g | Ripe Brie (rind removed) - torn coarse pieces |
| = (or mozzarella, cubed) | ||
| 2 teaspoons | 10ml | Finely-minced garlic |
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 78ml | Extra-virgin olive oil - plus |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 12 oz | 340g | Linguine or spaghettini |
| Salt - to taste | ||
| Garnish | ||
| 2 | Scallions (3" of green left on) - thinly sliced |
Combine the tomatoes, basil, mint, Brie, garlic, pepper and 1/3 cup of oil in a large serving bowl.
Bring a large pot of salted water to a boil. Add the remaining tablespoon of olive oil. Add the pasta and cook until al dente (just tender), about 11 minutes.
Drain well, add the pasta to the tomato sauce and toss well; season with salt. Serve immediately. Garnish with the scallions.
This recipe yields 6 servings.
Per serving: 440 calories, 48g carbohydrate, 16g protein, 21g fat, 35mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 08-29-2004
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