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Fellow Rotarian, Marilyn Hogan, served this delicious and unusual pasta for dinner at her ranch in New Castle, Colorado along with marinated grilled beef fillet and assorted salads.
The meal marked the end of a great day for some of our serious Rotarian bikers who had cycled 100 miles from Frisco to New Castle.

This dish is an easy dish as the tomato mixture can be prepared well in advance of serving.

Serves: 6


Tomato mixture:
2 large ripe tomatoes – washed and diced
½ lb (250 g) Brie cheese – rind trimmed off; diced
½ cup (120 ml) fresh basil leaves – washed and shredded
2 cloves garlic – peeled and crushed
½ cup extra virgin olive oil
½ level teaspoon salt
¼ level teaspoon ground black pepper

¾ lb (375 g) linguine (or spaghetti)
1 teaspoon extra virgin olive oil
1 teaspoon salt

Freshly grated Parmesan
Freshly ground black pepper


  1. Combine the “Tomato mixture” ingredients, and set on the counter to marinate for about 2 hours.
  2. Cook the pasta in boiling water with 1 teaspoon extra virgin olive oil and 1 teaspoon of salt. Cooking time will be indicated on the packet, but usually takes 8-10 minutes.
  3. Drain the pasta.
  4. Toss with the “Tomato mixture”.
  5. Transfer to a serving platter/bowl.
  6. Sprinkle with freshly grated Parmesan and black pepper.
  7. Serve immediately.