Pasta with Fresh Tomato, Roasted Garlic & Brie

By Pooh

Ingredients

• 12 to 16 12 to 16 ounces whole wheat thin
• spaghetti, such as Bariilla brand
• 6 large Roma tomatoes or 2 pints
• cherry or grape tomatoes
• 1 cup packed basil leaves
• 1/2 head roasted garlic (if roasting
• garlic for this recipe, allow
• for 20 minutes; may substitute
• 1 1/2 tablespoons store-bought
• roasted garlic
• 6 ounces brie, preferably at room
• temperature
• 1/4 to 1/2 1/4 to 1/2 cup extra-virgin olive
• oil
• 1/2 teaspoon salt (optional)
• FRESHLY ground pepper
• 1/2 cup freshly grated Parmigiano-
• Reggiano cheese

Details

Servings 6

Preparation

Step 1

Bring a large pot of salted water to a boil and cook pasta according to the package directions.

Meanwhile, coarsely chop the tomatoes and place in a large serving bowl Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl. Squeeze about half of thecloves from a head of roasted garlic, (or add about 1 1/2 tablespoons of roasted garlic) and mix well.

Tear the brie into chunks, (discarding the rind, if desired) and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, and place the bowlof sauce on a warm stove top.

Drain the pasta and add to the sauce, toss until the brie has melted. Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among shallow bowls.