Author Notes
Creamy brie makes for a simple and satisfying sauce on top of pasta thrown with summer tomatoes and basil. —Sarah | Wisconsin from Scratch
Ingredients
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3/4 pound
Cherry tomatoes, cut into halves (or quarters if they’re on the larger side)
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1 cup
Basil leaves (loose packed), roughly chopped
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2 tablespoons
Olive oil
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1
Garlic clove, minced
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1 teaspoon
Balsamic vinegar
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1/2 teaspoon
Crushed red pepper flakes (or more to taste)
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1/2 teaspoon
Salt
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1/2 teaspoon
Pepper
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8 ounces
Brie
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1/2 pound
Pasta (I used casarecce, but linguini or fettuccine would also work great here)
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parmesan cheese for serving
Directions
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Combine the tomatoes, basil, olive oil, garlic, balsamic vinegar, red pepper flakes, salt, and pepper in a bowl.
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Cut the rind off of the brie and tear it into small pieces. Add these to the bowl with the tomato mixture. Stir to combine well, and let marinate while you cook your pasta.
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Cut the rind off of the brie and tear it into small pieces. Add these to the bowl with the tomato mixture. Stir to combine well, and let marinate while you cook your pasta.
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Season to taste with additional salt and pepper if needed, then serve immediately, topped with a sprinkle of freshly grated parmesan.
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