Summertime Brie Pasta

I’ve wanted to try this one for a while, and with the arrival of the first tomatoes in our CSA yesterday, decided today is the perfect time! (Also, Mike’s mom is coming over for dinner, and she doesn’t mind when I try out new recipes on her.)

Remember the Amaretto Fruit Salad I made for Easter? This pasta is from the same book, Seasoned to Taste. I told you it was good one and that you’d see more recipes from it…I’d hate to not deliver on a promise. With tomatoes in the farm box, basil growing one our deck, and pasta always in our pantry, all I really had to pick up was the Brie.

I didn’t want to be eating too late, so I chopped the tomatoes the night before, put them in a medium bowl so everything else could be added tonight, and stored them in the fridge overnight. I thought about chopping the basil early as well, but didn’t want to run the risk of it bruising overnight.

We made everything as directed, with the exception of adding a bit of extra garlic. We have a ton of it from our CSA, and we really the flavor. I was hesitant because 1 cup of olive oil sounds like a LOT, but when you think about how much pasta you’re making and how much cheese and tomato you add, it seems pretty reasonable.

The best thing about this dish (besides the pound of Brie) is the fact that the only thing you're cooking is the pasta, making it a perfect dinner for these hot summer nights. We served ours with some fresh bread and a glass of chilled white wine. What a perfect way to kick off the weekend!

Summertime Brie Pasta
4 large ripe tomatoes, peeled, seeded and cut into ½-inch pieces
16 ounces Brie cheese, rind removed and cheese torn into pieces
1 cup fresh basil, cut into strips
3 garlic cloves, minced
1 cup extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1½ pounds linguini
1 cup freshly grated Parmesan cheese, or to taste

Combine the tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large bowl and mix well. Let stand at room temperature for 2 to 4 hours before serving.
            Bring 6 quarts (24 cups) water to a boil in a large pot. Add 1 tablespoon olive oil, 1 teaspoon salt and the pasta. Boil for 8 to 10 minutes or until al dente; drain. Add the pasta to the tomato mixture and toss to coat. Sprinkle with the Parmesan cheese.

Serves 4 to 6
From Seasoned to Taste, JL Chattanooga

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