Pasta with Tomatoes, Garlic, Basil & Brie

By á-4202

Ingredients

• 3/4 lb Brie (triple cream if you can get it)
• 4 med tomatoes (as ripe as you can get), chopped
• 2 garlic cloves, minced
• 1/2 cup loosley packed basil leaves, cleaned and dried then roughly chopped
• 1/2 cup plus 2 TBS olive oil
• Kosher or sea salt and freshly ground pepper
• 1 lb curly pasta

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1) Put the Brie in the freezer for about 20 mins to firm up a little. This will make it easier to cut when the time comes.

2) In a large serving bowl, add tomatoes, garlic and basil. Pour in the olive oil and add a generous amount of salt and pepper. Gently toss.

3) Once the Brie is firm enough, cut into 1/2" cubes and add to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 30 minutes. (The recipe called to leave this mixture at room temperature for at least 2 and up to 8 hours, but I'm not so sure food safetly requirements would be met by leaving the cheese out that long).

4) When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip the pasta into the serving bowl of tomato-brie mixture. Fold everything together until it is well combined, the Brie has begun to melt. Serve immediately.