Farfalle with Harvest Tomatoes and Brie

By franny-2

Ripe and juicy fall tomatoes don't require lengthy simmering. Showcase their great flavour in this no-cook sauce instead.

Ingredients

• 1/2 * 1/2 500-g pkg farfalle or penne
• 4 * 4 tomatoes, preferably a mix of red and yellow
• 4 * 4 slices prosciutto
• 3 * 3 garlic cloves, minced
• 1 * 1 cup (250 mL) shredded fresh basil
• 2 * 2 tbsp (30 mL) olive oil
• * Generous pinches of salt
• 150 * 150 g (5 oz) brie or Camembert

Preparation

Step 1

1. Cook pasta following package directions, about 8 to 10 min. Meanwhile, coarsely chop tomatoes. Slice prosciutto into thin strips. Prepare garlic and basil. Place all in a large bowl and add oil and salt. Stir to mix. Cut brie into small pieces. (It's okay to leave rind on.) It should measure about 1 cup (250 mL).

2. When pasta is cooked, ladle out about 1/4 cup (50 mL) pasta water and set aside. Drain pasta, then return to pasta pot. Add tomato mixture and brie. Toss to mix. If needed, stir in reserved pasta water, a little at a time, just until moist.