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Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie


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  • 12 ounces linguine, broken in half
  • 1 cup packed basil leaves
  • 1 cup coarsely chopped roasted red peppers
  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 3-4 large garlic cloves, pressed
  • 4 1/2 cups water
  • 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
  • 1 tablespoon kosher salt, plus more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste
  • 8 ounces brie cheese, rind removed and torn into pieces
  • Grated parmesan, for serving
  • Good quality olive oil, for serving



Step 1

Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)


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