Tomato and Basil Pasta with Brie

By • September 5, 2015 0 Comments

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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

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Serves 4

  • 3/4 pound Cherry tomatoes, cut into halves (or quarters if they’re on the larger side)
  • 1 cup Basil leaves (loose packed), roughly chopped
  • 2 tablespoons Olive oil
  • 1 Garlic clove, minced
  • 1 teaspoon Balsamic vinegar
  • 1/2 teaspoon Crushed red pepper flakes (or more to taste)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 8 ounces Brie
  • 1/2 pound Pasta (I used casarecce, but linguini or fettuccine would also work great here)
  • parmesan cheese for serving
  1. Combine the tomatoes, basil, olive oil, garlic, balsamic vinegar, red pepper flakes, salt, and pepper in a bowl.
  2. 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.
  3. 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.
  4. 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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