Recipe of the Week - Tomato, Basil, & Brie Pasta
Posted on August 12, 2019 | Recipe
Once you taste a locally grown tomato - warmed and ripened by the summer sun - it's hard to go back. This recipe from Wisconsin from Scratch uses fresh cherry tomatoes (which are abundant at market!) and combines them classically with basil, garlic, and parmesan in a tasty and easy pasta dish. Grab 3 of your favorite people and savor summer in a bowl!
- ¾ lb cherry tomatoes, cut into halves (or quarters if they’re on the larger side)
- 1 cup basil leaves (loose packed), roughly chopped
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 1 tsp balsamic vinegar
- ½ tsp crushed red pepper flakes (or more to taste)
- ½ tsp salt
- ½ tsp pepper
- 8 oz brie cheese
- ½ lb pasta (I used casarecce, but linguini or fettuccine would also work great here)
- parmesan cheese for serving
1. Combine the tomatoes, basil, olive oil, garlic, balsamic vinegar, red pepper flakes, salt, and pepper in a bowl.
2. Cut the rind off of the brie and tear it into small pieces. Add these to the bowl with the tomato mixture. Stir to combine well, and let marinate while you cook your pasta.
3. Bring a large pot of water to a boil and cook the pasta until just tender. Drain into a large bowl and immediately add the tomato mixture to the hot pasta. Stir everything together and keep mixing until cheese has completely melted and coated pasta, about 1-2 minutes.
4. Season to taste with additional salt and pepper if needed, then serve immediately, topped with a sprinkle of freshly grated parmesan.