Doesn’t summer just scream tomatoes? Get the freshest ones you can find and make this recipe before summer is over. I promise you’ll love it.
I’ve had this recipe for Tomato Brie Pasta forever. It’s a Silver Palette recipe that I’ve looked at so many times but never made. Why not? The only thing I can think is possibly the addition of the Brie cheese which kind of threw me a bit. One – I typically don’t buy Brie cheese, and two – I also don’t really associate Brie cheese with pasta dishes. After trying this no-cook sauce however, my tastebuds shouted the complete opposite. It was a creamy, dreamy, garlicky ‘slurp up the last bits’ kinda dish.
The sauce requires no pot or flame – simply a large bowl that gets filled with fresh chopped tomatoes, torn basil, grated garlic, salt, pepper and olive oil. Once incorporated, you let everything sit for a bit so it combines into literally, the most perfect summer pasta dish I’ve had this year. Dumped on steaming hot linguine, this pasta had me at first bite.
- 4 ripe tomatoes, cut into 1/2 inch cubes (I used a container of San Marzano tomatoes)
- 1 pound Brie cheese, rind removed, torn into irregular pieces
- 1 cup cleaned fresh basil leaves, cut into strips
- 3-4 garlic cloves, peeled and finely minced
- 1 cup best quality olive oil
- salt to taste
- 1/2 tsp freshly ground pepper
- 1 1/2 pounds linguine
- freshly grated imported Parmesan cheese
Combine tomatoes, torn Brie cheese, basil, garlic, olive oil, salt and pepper to a large bowl. Give a large stir and let everything sit at room temperate, covered with plastic wrap for two hours. Stir periodically.
Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until pasta is al dente. Drain pasta and toss immediately with the tomato sauce. Shower with parmesan cheese on top and dive in. My pictures don’t do it justice as I was so hungry and more concerned with eating, but trust me….it’s divine!
Last but not least, one of the best parts is how easy it is! Perfect for a hot summer night. Enjoy!