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
Test Kitchen Notes
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 —The Editors
Ingredients
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1 pound
dried fusilli
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1
wedge of triple creme brie at room temperature
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juice and zest of 1 small lemon
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6-7
ripe Heirloom tomatoes
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1/3 cup
good olive oil
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2-3
cloves garlic, minced
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1 bunch
fresh basil, coursely chopped
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1 teaspoon
salt
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fresh ground black pepper
Directions
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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.
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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.
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Quarter the remaining tomatoes and remove the pulp. Cut quarters into bite-sized pieces. Set aside.
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Cut brie into 1/2 in cubes. Set aside.
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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.
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