May 13, 2007

Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook, first had this uncooked pasta sauce when they 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.

Here, they share their Linguine with Tomatoes and Basil recipe for you to recreate at home:

1. At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and ½ teaspoon each salt and pepper in a large serving bowl.


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


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

Serve at once, passing the pepper mill, and the grated Parmigiano-Reggiano cheese, if you like.

Makes 4 to 6 portions.

Julee Rosso is the co-author, with Sheila Lukins, of The Silver Palate Cookbook, The Silver Palate Good Times Cookbook and The New Basics Cookbook, and the author of Great Good Food and Fresh Start, which together have more than 6 million copies in print.

In 1986, The Silver Palate Good Times Cookbook won the 1985 Duncan Hines/IACP award for Best Entertaining Cookbook of the Year, and in 1992 The Silver Palate Cookbook was inducted into the James Beard Cookbook Hall of Fame. Rosso was also inducted into the Who’s Who of American Food and Beverage by the James Beard Society.

Sheila Lukins is a chef, food writer and cooking teacher, whose bestselling books Celebrate!, The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, The New Basics Cookbook, All Around the World Cookbook and U.S.A. Cookbook have about 7 million copies in print.

Since 1986, Lukins has been food editor of Parade magazine, which has readership of more than 80 million people. She lectures, teaches and demonstrates cooking throughout the United States, has appeared on national television numerous times, and contributes to all the major food publications. In May 1997, United Airlines presented an innovative new coach class menu based on recipes created by Lukins. In January 2000, Lukins created the menus and recipes for the Rubell family’s new Beach House Hotel, including the 200-seat Atlantic restaurant in Bal Harbour, Florida.