No Cook Pasta SauceThe Perfect Summer Meal!

What to do with that bumper crop of tomatoes? Try this easy, mouthwatering recipe! The best part is that you can quickly prepare the tomato mixture earlier in the day, and then when you are ready to eat, just prepare the pasta and serve. The cheese melts on the hot pasta to create creamy deliciousness! The inspiration for this classic recipe is the The Silver Palate Cookbook, first published in 1982 by the Manhattan duo, Sheila Lukins and Julee Rosso, who owned the Silver Palate food shop on the Upper West Side. These culinary pioneers paved the way for using fresh ingredients and local produce, with easy, straightforward recipes that anyone can prepare. Also, they helped popularize balsamic vinegar in everyday cooking, and introduced their own raspberry vinegar. Yield: 4-6 portions.

What’s your perfect summer meal?



(Adapted from the The Silver Palate Cookbook)

1/2 lb Brie, rind removed, torn into irregular pieces (can also try mascarpone, fresh mozzarella, or burrata)
6 large tomatoes, cut into 1/2 inch cubes
3/4 cup Tubby Olive Olive Oil (your choice, e.g., Traditional, Garlic, Basil)
1/2 cup fresh Basil leaves, rinsed, patted dry, and cut into strips (optional)
2 garlic cloves, peeled and finely minced (optional)
1-1/2 lb linguine (or your choice of pasta)

DIRECTIONS: At least two hours before serving, combine everything except the tomatoes and refrigerate. Cook and drain pasta according to directions, read here how to order heat exchanger. Immediately toss with the tomato sauce.  Buon appetito!