Pasta with tomatoes, brie, & basil
One of Chloe’s favorite childhood summer dishes. The brie becomes like a creamy sauce when melted by the warm pasta. It’s even better if you can get beautiful & delicious heirloom tomatoes in season from the farmer’s market!
Ingredients
1 lb orecchiette pasta (but you can experiment with different types depending on your preference - linguine, gemelli, gluten-free, high-protein would all be great)
2 large heirloom tomatoes (or 3-4 medium-sized)
4 ounces of brie cheese
1 tablespoon (1 - 2 medium cloves) chopped garlic
1/2 cup basil leaves, sliced thin
1/4 cup extra virgin oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Roughly chop the tomatoes and add to a large serving bowl. Add finely chopped garlic, and the basil leaves cut in thin slices. Pour the olive oil over everything, add salt and pepper.
Cut brie into 1/2 inch cubes, leaving the rind on.
Gently fold brie into tomato mixture, cover bowl, and let mixture sit at room temperature for about 2 hours (an no more than 8 hours)
When you are ready to eat, bring a large pot of salted water to a boil and cook the pasta until just al dente.
Strain the pasta, and then add to tomato brie mixture. Fold everything gently together until brie has begun to melt and pasta is coated evenly with sauce. Serve immediately with a big green salad!