Sunday, August 15, 2010

Summer-fresh Tomato Linguine

Here's a summer recipe we particularly enjoy. It's best prepared with fresh, ripe tomatoes. If you don't have garden fresh tomatoes readily available, then a visit to a local fruit stand or farmer's market is really time well-spent. (If you're in the area of Salem, Oregon, consider Bauman Farms in Gervais.) Using fresh basil also creates a remarkably fragrant dish.

Special thanks for this recipe to Tom and Karen of Monmouth. Enjoy!

Summer-fresh Tomato Linguine

6-8 chopped garden-fresh tomatoes

3 cloves garlic minced fine

1 1/2 cups fresh loosely packed basil leaves chopped

3/4 cup olive oil

2 T. red wine vinegar

1 tsp salt

1/2 tsp pepper

1 8oz pkg cream cheese cubed in small bite

In large bowl, combine all the ingredients above. Allow to sit 2-4 hours until room temperature to allow the cream cheese to soften. In large pan, bring to boil and cook linguine until done. Drain and toss with sauce in serving bowl. Serve immediately. Garnish with parmesan and toasted pine nuts if desired.

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