How long can this marinate for?

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!

Does it matter what kind of Brie cheese I use?

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.

How do I remove the rind from the Brie?

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!

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Pasta with Brie and Tomatoes

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5 from 1 review

This easy recipe for pasta with Brie and tomatoes is a summertime classic, full of the flavors of cheese and basil and sweet tomato!

Author: Kate Morgan Jackson
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

Scale

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)

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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.

Find it online: https://www.framedcooks.com/pasta-with-brie-and-tomatoes/