3 garlic cloves, peeled, finely minced
1 cup plus 1 tablespoon best-quality olive oil
1/2 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground pepper
1 1/2 pounds linguine
Freshly grated Parmigiano-Reggiano cheese, optional
1At least 2 hours before serving, combine the tomatoes, brie, basil, garlic, the 1 cup olive oil and 1/2 teaspoon each salt and pepper in a large serving bowl.
2Bring 6 quarts well-salted water to a boil in a large pot. Add 1 tablespoon olive oil and the linguine; boil until tender but still firm, 8-10 minutes.
3Drain the pasta; immediately toss with the tomato sauce. Serve at once, passing the pepper mill and the grated Parmigiano-Reggiano cheese, if you like.
Per serving (for 6 servings): 1,054 calories, 62 g fat, 19 g saturated fat, 76 mg cholesterol, 91 g carbohydrates, 33 g protein, 679 mg sodium, 7 g fiber.
Prep: 20 minutes
Marinate: 12 or more hours
Cook: 1 hour
Note: "This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years," wrote Julee Rosso and Sheila Lukins in "The Silver Palate Cookbook, 25th Anniversary Edition." "The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare." The Good Eating section last published this recipe in 2007 to accompany a story about the 25th anniversary edition. When preparing the recipe in the Tribune test kitchen, we marinated the chicken in a large, plastic food storage bag. We also skimmed off the fat before serving the sauce over the chicken.
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves