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 creamy sauce that will have them clamoring for seconds.
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Why this recipe works
Here comes a Big Statement: 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. You drop some garlic, fresh tomatoes and basil, a glug of olive oil and some torn up Brie cheese in a bowl, and when dinnertime rolls around, cook up a pot of pasta.
When the pasta is done, slide it into that bowl of tomato and cheese happiness and give it all a toss. The heat of the pasta is going to melt the cheese into a dreamy sauce, and oh my MY.
Ingredients you need
Ingredient notes and substitutions
- Pasta: I usually use linguine, but a short round pasta like rigatoni would work, or even bow-ties.
- Brie: This is a triple cream cheese and you want 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. You can also use Camembert cheese if you prefer.
- Tomatoes: Use those fresh local tomatoes (ideally heirlooms!) if you are making this in the summer. Or you can use cherry tomatoes all year round.
- Basil: Look for this in the produce section of your supermarket…if you can find it with the roots still attached that is the best. Basil is usually best used on the same day you buy (or pick) it.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Get out your favorite big bowl and 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. Add some chopped tomatoes (or cherry tomatoes) and fresh basil. 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. Lay a dish towel over the top of the bowl and let it marinate for an hour or so so the flavors can meld (I love that word!)
STEP 2: 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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Large Pot: Our go-to pot for making all those pasta recipes we love to cook up.
- Strainer: This classic strainer is just right for draining your pasta.
Recipe FAQ
You need to marinate the cheese and veggie mixture for at least an hour, but you can also make it as early as in the morning. Your kitchen is going to smell like heaven!
Nope! I usually pick mild Brie so it doesn’t overtake the other flavors, but use whatever kind you like best. You can also use Camembert cheese if you like.
It’s best to do this when the Brie is cold from the fridge, since it will be firmer and easier to cut. Use a paring knife and just slice the rind off as close to the cheese as possible. And hey, if you like the rind you can leave it in!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
So there you go — my favorite pasta recipe in the world. Enjoy!
What to serve with this recipe
We love some Lemonade Mint Iced Tea with this pasta heaven, and sometimes we add some Skillet Corn on the side to add an extra veggie. And for dessert, we love both Blueberry Boy Bait and Peach Upside Down Cake to keep the summery vibe going!
Other easy summery pasta recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintPasta with Brie and Tomatoes
This easy recipe for pasta with Brie and tomatoes is a summertime classic, full of the flavors of cheese and basil and sweet tomato!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/3 cup olive oil
- 2–3 cloves garlic, chopped
- 2–3 large tomatoes, cut into chunks, or a pint of cherry tomatoes
- 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)
Instructions
- 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.
Notes
- Pasta: I usually use linguine, but a short round pasta like rigatoni would work, or even bow-ties.
- Brie: This is a triple cream cheese and you want 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. You can also use Camembert cheese if you prefer.
- Tomatoes: Use those fresh local tomatoes (ideally heirlooms!) if you are making this in the summer. Or you can use cherry tomatoes all year round.
- Basil: Look for this in the produce section of your supermarket…if you can find it with the roots still attached that is the best. Basil is usually best used on the same day you buy (or pick) it.
Adapted with love and thanks from THE SILVER PALATE COOKBOOK…if you don’t have this cookbook, you need it! ❤️
Maddie says
There is nothing better than pasta with cheese and this recipe is so easy and came out so perfect. Will definitely be making this again!
It’s like summer on a plate, right? So glad you liked it!
Luci's Morsels says
This recipe sounds so light and delicious! Love the idea of using brie in a pasta!
Luci’s Morsels | fashion. food. frivolity.
I would use Brie in pretty much everything I cook if I could get away with it. :)
Anne Lemieux says
I have zucchini and yellow squash in the fridge. Maybe an orange carrot and a purple carrot also. Noodles are not my friend! I am going to use a julienne peeler to make “pasta” and cook in a small amount of duck fat quickly to make my ” zucchini noodles and carrot noodles” I don’t have brie, I do have small Mozzarella balls I will cut into quarters instead. Marinate for several hours the garlic (I have some black garlic also that I will dice up to go in)
Love the veggie noodles twist you are making me think about. :)
Emily says
HI I am going to make this recipe this weekend. I was wondering if you ever make it with another kind of pasta? I was considering a bow tie or something that isn’t a long noodle.
I actually go back and forth between long pasta and bow ties on this one – the bow ties are perfect and a little easier to eat (bonus points!)
Todd says
Serving this tonite…can’t wait. Anyone around to suggest a nice wine with this. It is very hot here today, so…maybe a nice Rose or ???
Any suggestions would be so appreciated.
todd
Kate says
Todd, what about a nice cool prosecco? That’s my favorite summer beverage. :)
Todd says
Hooray…thank you…I am so glad I found this recipe. Years ago, some friends made this for my partner and I. It was to die for. they gave us the recipe. But, after all these years, I have no idea where it went. But, I had the basic idea in my head. Looking around on the net, I found similar recipes, but…I KNOW that this is it. And, after reading the comments from others who have made it, I am 100000% sure that this is the one I have been looking for. Thank you!
Kate says
Isn’t it the best? I make it WAY more than I should every summer…it’s a classic! Glad you found it (and Framed Cooks!)
FramedCooks says
AmandaDawn, hope you love and adore it as much as I do! It’s one of the recipes I make over, and over, and over. :)
FramedCooks says
AmandaDawn, hope you love and adore it as much as I do! It’s one of the recipes I make over, and over, and over. :)
AmandaDawn says
Mmhh. I just had alfredo pasta last night with scallops. My alfredo was chunky and a little life-less. So I ventured over to PW’s website to see how to make it better. Natch it lead me to you. . . and I want to try THIS pasta tonight. But it will have to wait a while. Like until I run a marathon to burn off the pasta from last night. But your marinated pasta is sooo on the Hit list next. :)