This easy recipe for pasta with Brie and tomatoes is a summertime classic, full of the flavors of cheese and basil and sweet tomato! The heat of the pasta melts the cheese into a light sauce that will have them clamoring for seconds.
This is my favorite summer recipe EVER. It is adapted from the Silver Palate Cookbook — that first one that everyone bought back in the 1980’s when this wonderful series of cookbooks first appeared. If yours is like mine, the binding is cracked and the pages are falling out and you can’t get a new one because you have all these notes and memories marked on the pages, and sentimental splotches of meals gone by staining the pages…and I STILL haven’t made everything I want to make out of this classic cookbook.
But I have made this one, probably 50 times over the years, because it is simple and gorgeous and tastes like heaven on a summertime plate. Let’s make it!
You do have use really great fresh ingredients to make it work. Really good basil, which I have more than I can use right outside my back door, so if you need any PLEASE come on over and pick some!
Really good olive oil. Fresh ripe local tomatos. A really nice wedge of Brie – a soft creamy one, not too hard. There is a variety of Brie called D’Affinois that will make you close your eyes in bliss if you can find it — ask wherever you go to get good cheese.
And the pasta of your choice. I usually use linguine, but a short round pasta like rigatoni would work, or even bow-ties. Fresh garlic. Fresh ground pepper. And unlike most things that I make, this is not one that should be rushed — the assembly is speedy, but the ingredients need to marinate and blend for maximum effect.
So first, get out a nice big shallow bowl. Pour about 1/2 cup of olive oil in it. Chop up a clove or two of garlic, depending on how much of a garlic fan you are, and add them to the oil.
Now take about 3 large tomatos and chop them up as well — bite-size chunks — and drop them in as well. Cut the rind off the Brie (this is best done when it is right out the fridge) and tear the cheese into small chunks. Into the bowl it goes.
Next, chop up a good amount of that fresh basil and add to the bowl with everything else. Last of all, grind a few twists of fresh pepper into the whole thing. By now you have a gorgeous mixture that is making your kitchen smell unbelievably good.
Now comes the hard part — lay a dish towel lightly over the top of the bowl…and go away for at least an hour. We must MARINATE. Let all those delicious components soak together and blend. An hour is the minimum. I have made this at lunchtime and left it on the counter until dinner, with strict warnings all around not to TOUCH it.
When you are ready to serve it up, cook whatever pasta you are using in salted water until it is done. Drain it and then pour it into the bowl and lightly toss it all together, and here is the most beautiful part: the heat of the cooked pasta will melt the cheese and it will all form the most delicious sauce you have ever tasted in your life. You have my solemn word on this.
So there you go — my favorite pasta recipe in the world. Enjoy!Print
This easy recipe for pasta with Brie and tomatoes is a summertime classic, full of the flavors of cheese and basil and sweet tomato!
- 1/3 cup olive oil
- 2–3 cloves garlic, chopped
- 2–3 large tomatoes, cut into chunks
- 6–8 ounces Brie cheese, rind removed and torn into pieces
- 1/2 cup basil, chopped
- Fresh ground pepper
- 8 ounces pasta (I like linguine for this recipe, but any shape will do)
- Pour oil into a large bowl, and add garlic, tomatoes, cheese, basil and a grinding of fresh pepper. Cover with a dish towel and let marinate for at least an hour.
- Cook pasta in salted water according to package directions. Drain and add to the bowl. Toss everything with tongs until the cheese has just started to melt.
- Divide among bowls and serve at once. Twirl around your fork. Be very happy.