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Author Notes: My mother made this pasta, which originated from the Silver Palate Cookbook, every summer while I was growing up. It was only recently that I rediscovered how wonderful a combination it is. Forget your pre-conceived notions of Brie and try this out before summer is over! - Merrill Stubbs
Serves 6 as a main course
- 3/4 pound Brie (triple cream if you can get it)
- 4 medium ripe-as-can-be tomatoes
- 2 medium cloves garlic
- 1/2 cup loosely packed basil leaves, cleaned and dried
- 1/2 cup plus 2 tablespoons excellent olive oil
- Kosher or sea salt and freshly ground pepper
- 1 pound curly pasta (I like cavatappi)
- Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.
- Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
- Once the Brie is firm enough, cut it into 1/2-inch cubes and add these to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, and up to 8, hours -- the longer the better.
- When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip it into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with cheese and tomato goodness. Serve immediately with a big green salad.
- This recipe is a Community Pick!
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