I wait all summer long to make this one recipe. It was my mom’s, who 11 years ago I lost to cancer. I like to make this because it’s distinct flavors instantly transport me back to summer dinners on our back porch and I can hear the sound of her laughter.
This was one of her signature summer entertaining dishes. I often remember her getting this ready and then hearing her and her friends laughing on the back porch while they enjoyed this heavenly meal. I would always sneak a bowl before heading out with my own friends.
So when the tomatoes are juuuuust right, grab this recipe, uncork a bottle of white or make a margarita and enjoy.
It’s the end of the summer anyway so you can indulge, bikini season is over.
Ingredients for Susan's Penne with Basil, Brie and Summer Tomatoes
Susan’s Penne with Tomatoes and Basil
serves 4 to 6
- 4 large tomatoes – cut into 1/2 inch cubes
- 1 pound Brie cheese – rind removed, cut into irregular shapes
- 1 cup basil leaves – cut in strips
- 3 cloves garlic – minced (if large, use less)
- 1 to 2 TSP salt (your taste)
- fresh ground pepper
- 1 1/2 pound penne (or linguine)
- fresh grate Parmesan cheese (optional)
Combine tomatoes, Brie, basil, garlic, olive oil, salt & pepper in large bowl. Prepare about 2 hours before serving. Set aside at room temperature.
Boil pasta (salt & add 1 TSP olive oil) until al dente.
Drain pasta. Immediately toss with tomato-cheese mixture. Serve at once.
It’s possible this recipe came straight from Silver Palate cookbook – she often used that one. But I can’t be sure, just in case I’m going to credit it ias the source.
You can download my copy of the recipe (with my mom’s handwritten note) here: Susan’s Penne with Basil and Tomatoes Recipe
Bon appetit and happy summer!
The post Mom’s Recipe: Susan’s Penne with Tomatoes and Basil appeared first on Periwinkle Papillon.
