Linguine alla Caprese


New member
Lots of good veggie pasta dishes!

Linguine alla Caprese

This quickly tossed, fresh tomato sauce can be made ahead and left at room temperature. Just before serving, cook the pasta, then toss it with the sauce.

4 large ripe tomatoes, cored and seeded, cut into ½-inch dice
½ cup fresh basil leaves, slivered
¼ cup fresh mint leaves, coarsely chopped
3 scallions, thinly sliced
7 ounces ripe brie (rind removed) or mozzarella, cut in small cubes
3 cloves garlic, finely minced or pressed
⅓ cup olive oil
freshly ground black pepper, to taste
salt, to taste
12 ounces linguine or spaghettini

1. Combine everything except pasta in a large serving bowl.

2. Bring a large pot of salted water to a boil. Add the pasta and
cook until al dente, about 11 minutes for linguini.

3. Drain well, add the pasta to the tomato sauce and toss well;
season with salt.

Serves 6.