Familiar Friends

In deciding what to make for dinner tonight, I pulled out a handful of tried-and-true editions from the cook book collection for some inspiration. I was struck by how often I reach for some of these, and also by how their pages are spattered and scribbled on with notes. They are truly old, familiar friends.

As it is bucketing rain outside right now (and the weather man promises this will be the case all day...), and as it is also disgustingly hot, humid, and oppressive, I don't really want to be standing outside grilling something, or heating up the kitchen with ovens this evening. So, once again, it's this delicious recipe from my tattered and well thumbed-through edition of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins:

Linguine With Tomatoes And Basil

We first had this uncooked pasta sauce when we were guests in a beautiful home on Sardinia. Such a recipe could only be the result of hot, lazy days and abundant ripe tomatoes and basil. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.

4 ripe large tomatoes, cut into 1/2-inch cubes
1 pound Brie cheese, rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
1 cup plus 1 tablespoon best-quality olive oil
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound linguine
freshly grated imported Parmesan cheese

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl.** Prepare at least 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the pepper mill, and grated Parmesan cheese.

Serves 4 to 6

** I usually add a splash of balsamic vinegar to the tomato mixture, and sometimes throw in a handful of toasted pine nuts just before serving.