Author Notes: This is a recreation of something my mother used to make as a quick and delicious summer supper. I'm not sure she even wrote the recipe down, but I was talking to her on the telephone while creating a pasta caprese on my own using mozzarella when she reminded me of brie as a yummy alternative. You can use whatever brie you like--the creamier the cheese, the more it will melt and incorporate into the sauce. - Abs - Abs
Food52 Review: Grating tomatoes right into your serving bowl is a great way to create a quick, light, and fresh pasta sauce. It also keeps the kitchen cool. This dish takes advantage of the wonderful flavor of my favorite summer harvest, tomatoes. The 6 heirlooms I used weighed 3 ½ pounds and this was a fine amount. The lemon zest and juice keep things bright and do not overpower the tomato. - Angela @ the well worn spoon - A&M
- 1 pound dried fusilli
- 1 wedge of triple creme brie at room temperature
- juice and zest of 1 small lemon
- 6-7 ripe Heirloom tomatoes
- 1/3 cup good olive oil
- 2-3 cloves garlic, minced
- 1 bunch fresh basil, coursely chopped
- 1 teaspoon salt
- fresh ground black pepper
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to directions on package. Preheat the oven to warm.
- Slice half of the tomatoes in half and grate flesh side down using a box grater into a large serving bowl. Discard skins. Add garlic, salt, pepper, olive oil, lemon juice and lemon zest to bowl. Mix and place in warmed oven.
- Quarter the remaining tomatoes and remove the pulp. Cut quarters into bite-sized pieces. Set aside.
- Cut brie into 1/2 in cubes. Set aside.
- Add drained, cooked pasta, tomatoes, brie and basil to ingredients in bowl and toss. Serve immediately. Fresh grated parmesan can be a nice addition at the table.