No Cook Pasta

On Saturday evenings Oscar and I try to listen to one of our favorite radio shows, In the Kitchen with Tom & Thierry, as often as we can. In the Kitchen is a great cooking show hosted by two famous Seattle chefs, Tom Douglas and Thierry Rautureau.

A few weekends ago Tom & Thierry paid tribute to the author of the Silver Palate cookbook, Shiela Lukin, after she passed away from brain cancer. Both Tom & Thierry talked about their appreciation for her cookbook since it is filled with many "go to" recipes. They also agreed that the book can truly help a new cook get acquainted with gourmet cooking.

Both Tom & Thierry, as well as several of their listeners, went on and on about her Summer Pasta recipe, also known as the No Cook Pasta recipe. Of course, after listening to all of them rave about this pasta, I had to try it for myself.

I was happy to use some of the last of my tomatoes from my own garden. I can see why it's called a summer pasta, this dish just would not be the same with out of season tomatoes and basil. It was really good and so so easy. A great recipe for a small dinner party because it allows you to spend time with your company instead of in the kitchen. My only suggestion is not to use a full cup of olive oil. It was pretty oily once the brie melted. I am thinking 3/4 of a cup would be just fine.

Silver Palate Summer "No Cook" Pasta

4 ripe 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 best quality olive oil

Salt to taste

1/2 tsp freshly ground pepper

1 1/2 pounds linguine

Directions

Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl.

Prepare at least 2 hours before serving and set aside, covered, at room temperature

Bring 6 quarts of water to a boil in a large pot. Add the linguine and boil until al dente, about 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve immediately.

Another variation is marinate the tomatoes in lemon juice, sliced green onions, a dash of white wine and substitute fresh mozzarella for the brie. I definitely want to try this version but may have to wait a whole year from tomato season.

Perfect with a tall glass of white wine on a hot summer evening. I am glad I got it in on the last day of summer!