Vine-Ripened Tomato-Brie Pasta

Susan Vega // Savor Your Saturday


March 2  

This dish is perfect for your budding spring tastebuds with its bright flavors of fresh basil and vine-ripened tomatoes. The French Brie adds an elevated element while creating the richness to a pasta you will find distinctive and altogether exceptional!

–MIHC Team 


5-6 vine ripe tomatoes, sliced in quarters

1 lb Brie cheese, rind removed and torn into pieces (1-2 inches)

1 bunch basil leaves, cut into strips

4 cloves garlic, minced

1 cup good quality (extra virgin) olive oil

2 pkgs fresh (refrigerated) pasta

Salt and pepper

Freshly grated Parmesan

  1. In a large pasta bowl or serving dish, combine tomatoes, Brie cheese, basil, garlic, 1/2 tsp each salt and pepper. Let this marinate at least 2-3 hours before serving. Placing in direct sunlight seems to meld the flavors even more. You can cover with a tea towel, but don’t use foil or plastic wrap. Stir occasionally with a wooden spoon.


  1. Right before you are ready to serve, cook pasta according to directions. Immediately after draining (important that it is still hot), pour over tomato/Brie mixture. Toss to combine.

Top with freshly grated Parmesan and ground black pepper. Serve with crusty French bread.

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