Linguine with Fresh Tomatoes and Brie
By Lisa Faulkner
Published on 20 June 2025
If you’re after a speedy, fuss-free pasta treat, this recipe for Linguine with Fresh Tomatoes and Brie from presenter, author and OcadoLife regular Lisa Faulkner is a must-try. “This combination of delicious ingredients oozing together with the piping-hot linguine and fresh tarragon is one of my favourites. It requires everything to be at room temperature apart from the hot pasta, so get your ingredients ready a couple of hours before serving.”Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 6 tomatoes, diced
- 1 bunch salad onions (approx. 6), finely sliced
- 25g flat-leaf parsley, chopped
- 1 tbsp chopped tarragon (or 1 small handful basil leaves), torn
- 200ml extra-virgin olive oil
- 200g (approx.) brie, cubed
- 300g linguine
- 2 tbsp freshly grated parmesan, to serve (optional)
Method
Step 1
About 2 hrs before serving, combine the tomatoes, salad onions, parsley, tarragon (or basil), oil and brie in a large bowl. Season with a good grind each of salt and pepper; set aside at room temp to let the flavours mingle.Step 2
Cook the linguine in a large pan of boiling salted water as per pack instructions, until al dente. Drain, reserving a mugful of the pasta water. Add the piping hot pasta to the tomato and brie mixture and toss well to combine, adding a splash of pasta water to loosen if needed. Serve immediately, topped with grated parmesan, if you like.