Cook the Book: Tomato, Leek, Brie Linguini

Tomato, Leek, Brie Linguini

1 tablespoon butter
1 clove garlic, minced
1 large leek, cut in half lengthwise, thoroughly washed, and thinly sliced
2 ripe tomatoes, peeled, seeded, and diced
3 tablespoons white wine
4 ounces brie
Salt and pepper to taste

Prepare enough linguini for two while making the sauce. Melt the butter in a sauté pan over medium heat. Add the garlic and sauté it briefly. Add the leeks and cook until tender. Add the tomatoes and wine; bring the sauce to a simmer, then whisk in the brie a few pieces at a time. When the brie is melted, season to taste with salt and pepper, toss with the linguini and serve.

Serves 2.

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