Julee Rosso who's behind the revised version of the famed Silver Palate Cookbook stopped by Tonia's Kitchen to talk about her take on fresh, crisp summer pasta. Julee says the key ingredient is very good, at-their-peak tomatoes, combined with several cloves of garlic, slivered basil and brie with the rind cut off. She says marinate that for awhile and some rigatoni. Toss it all together, and you have that cool, crisp summer pasta that will go great with the burgers and hot dogs served at your holiday barbecue. Enjoy it with the fireworks!
1 pkg Al Dente Pasta, any cut or flavor
4 medium tomatoes, very ripe, cut into cubes
2 medium garlic cloves, minced
1/2 c loosely packed basil leaves, cleaned, dried, cut or torn into pieces
1/2 cup olive oil
1 tsp Kosher salt, plus more for pasta water
1/2 tsp freshly ground pepper
3/4 lbs brie, triple cream if you can find it, cut into cubes while it’s cold
Early in the day, roughly chop the tomatoes and put them in a large serving bowl. Mince garlic, cut or tear the basil into ribbons, and add to the bowl. Pour olive oil over top, add salt and pepper give it a nice stir. Cover the bowl with a clean dish towel and let marinate at room temperature all day. When it’s time for dinner cook pasta in well salted water for just 3 minutes per package instructions. While pasta cooks, chop brie into bite size cubes and add to fresh tomato sauce. Drain pasta and pour over fresh tomato sauce and brie. Combine gently and serve.
