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Pasta with Tomatoes, Garlic, Basil & Brie

Merrill Stubbs
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Prep 20 minutes
Cook 20 minutes
Chilling Time 2 hours
Course Mains, Pasta
Servings 6

Ingredients
  

  • 3/4 pounds Brie (triple cream if you can get it)
  • 4 medium, ripe-as-can-be tomatoes
  • 2 medium, garlic cloves
  • 1/2 cup loosely packed basil leaves, cleaned and dried
  • 1/2 cup + 2 tablespoons excellent olive oil
  • 1 dash Kosher or sea salt and freshly ground pepper
  • 1 pound curly pasta (cavatappi)

Instructions
 

  • Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.
  • Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
  • When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Drain and tip the pasta into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with the cheese and tomato goodness. Serve immediately with a big green salad.