Brie Linguine recipe

Today we are featuring an heirloom recipe passed down to Senior Graphic Designer Tara from her mother.

The recipe serves as a good base recipe and can be adapted to fit your tastes. If you really like garlic, add more—not a fan of tomatoes, add less or leave them out. Fresh thyme would work well in place of the basil. Caramelized onions and mushrooms would be a good addition to this dish, as well, but when first introducing this recipe to people, Tara likes to keep it simple.

The recipe itself is very forgiving as far as the amounts of the various ingredients it calls for, making it an easy recipe to follow and change to your tastes. In this case, Tara used local cheese from My Artisano.

The recipe filled one giant serving bowl, which the Housetrends staff quickly devoured and started to dream up ways to make it their own.

Tara’s No. 1 Tip: Use Kumata tomatoes, as well as two other varieties to add fun color.

Brie Linguine
Recipe type: Main
  • One large wedge of Brie cut into small pieces, no rind. (Tara used My Artisano Brie style cheese)
  • A few glugs of good olive oil ( Tara recommends Colavita)
  • 3 tsp minced garlic (Tara recommends using jarred)
  • A handful of fresh basil chopped
  • Salt and pepper to taste
  • Linguine
  • 4-5 Tomatoes diced
  1. Place the first five ingredients in a large pasta bowl and let set for 20 minutes to allow flavors to meld and come to room temperature.
  2. Cook linguine to desired doneness, drain well and add to pasta bowl with ingredients.
  3. Toss until pasta is thoroughly coated.
  4. Add diced tomatoes.
  5. Serve immediately.


Mary Beth Reser

Author: Mary Beth Reser

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