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! ❤️
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. :)
FramedCooks says
so glad you liked it! I think I am making it next week…my basil is calling out to me!
FramedCooks says
so glad you liked it! I think I am making it next week…my basil is calling out to me!
Anonymous says
I came across this recipe a few days ago and book marked it as something I wanted to try sooner rather than later. I made a run to the grocery store last night, but was unable to find the D’Affinois brie you suggested. I settled on one of the more available brands but when I couldn’t find any fresh basil I decided to try again tomorrow.
BOY, am I glad I did. Firstly, you’ve ruined all other brie for me with the D’Affinois. This is the most delicious brie I’ve ever tasted. Secondly, the way the brie and olive oil and other ingredients combine to make this delicious sauce is divine. I am already excited to share it with friends and family and it’ll be a miracle if I don’t whip it up 50 more times this summer alone!
Anonymous says
I came across this recipe a few days ago and book marked it as something I wanted to try sooner rather than later. I made a run to the grocery store last night, but was unable to find the D’Affinois brie you suggested. I settled on one of the more available brands but when I couldn’t find any fresh basil I decided to try again tomorrow.
BOY, am I glad I did. Firstly, you’ve ruined all other brie for me with the D’Affinois. This is the most delicious brie I’ve ever tasted. Secondly, the way the brie and olive oil and other ingredients combine to make this delicious sauce is divine. I am already excited to share it with friends and family and it’ll be a miracle if I don’t whip it up 50 more times this summer alone!
Kim says
very good. my tomatoes were store bought but it still tasted very good. will definitely try it again…hopefully when the great tomatoes are back.
Kim says
very good. my tomatoes were store bought but it still tasted very good. will definitely try it again…hopefully when the great tomatoes are back.
Martin says
Hi Kate,I googled for “pasta + Brie” – since I had a big wedge of Brie in the fridge – and found your blog. Tried your recipe at once: Brilliant.Thank you so much!Martin
Martin says
Hi Kate,I googled for “pasta + Brie” – since I had a big wedge of Brie in the fridge – and found your blog. Tried your recipe at once: Brilliant.Thank you so much!Martin
Anonymous says
Kate,
This was just the most delicious pasta I’ve ever had. Thank you.
I can’t wait to make it again.
The left-over was my lunch the following day, and let me tell you, it only got better overnight. In fact, I’ll leave it to marinate for more than an hour next time maybe even half a day if I can resist somehow.
Everyone, please try this!
Anonymous says
Kate,
This was just the most delicious pasta I’ve ever had. Thank you.
I can’t wait to make it again.
The left-over was my lunch the following day, and let me tell you, it only got better overnight. In fact, I’ll leave it to marinate for more than an hour next time maybe even half a day if I can resist somehow.
Everyone, please try this!
Kate Morgan Jackson says
Thanks so much for your nice words! And I am glad you found some recipes that will work for you. The one I posted tonight would probably do just fine without the garlic, and if you can’t have cooked tomatoes I would try chopping them raw and adding them at the very end. Meantime, I would LOVE the skillet mac and cheese recipe — you can email me at [email protected] and I will give it a try for sure!
Kate Morgan Jackson says
Thanks so much for your nice words! And I am glad you found some recipes that will work for you. The one I posted tonight would probably do just fine without the garlic, and if you can’t have cooked tomatoes I would try chopping them raw and adding them at the very end. Meantime, I would LOVE the skillet mac and cheese recipe — you can email me at [email protected] and I will give it a try for sure!
Mamadallama says
Visiting you from PW’s site after I saw your comment about this dish. It sure does sound and look divine. Better than the alfredo in my book. I’ll be trying this. I have looked around your site a bit and found some wonderful recipes that I will be making. I’m especially interested in the fact that several of your pasta recipes do not include garlic or onions. I have a severe heartburn problem and have a very restricted diet. No cooked tomatoes, no garlic, onion, citrus, acids…pretty dull. Thank you for your generosity in sharing your recipes. I do have a really great skillet mac n cheese recipe but cannot find the original site. If you would like it, please let me know.
Mamadallama says
Visiting you from PW’s site after I saw your comment about this dish. It sure does sound and look divine. Better than the alfredo in my book. I’ll be trying this. I have looked around your site a bit and found some wonderful recipes that I will be making. I’m especially interested in the fact that several of your pasta recipes do not include garlic or onions. I have a severe heartburn problem and have a very restricted diet. No cooked tomatoes, no garlic, onion, citrus, acids…pretty dull. Thank you for your generosity in sharing your recipes. I do have a really great skillet mac n cheese recipe but cannot find the original site. If you would like it, please let me know.