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!
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
- 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.
- 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.