Tomato & Brie Pasta

How to make a Tomato and Brie Pasta.

Ingredients: Serves 2

  • 2 cups fresh tomatoes (1/2-inch diced)
  • 6 ounces brie cheese
  • 1 lb spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh basil leaves, divided
  • 1 clove garlic, smashed and peeled
  • 1/4 tsp red pepper flakes
  • Salt, as needed


  1. Before you start cooking, place the brie in the freezer for a good 30 minutes. (This will help you cube it up later).
  2. Finely mince the garlic, then arrange it into a pile and sprinkle it with a pinch of salt.
  3. Press the side of your chef’s knife into it and repeatedly smoosh it into the cutting board until it forms a paste.
  4. Plunk the garlic paste into the bottom of a large bowl along with the chopped tomatoes (seeds and all because that’s your sauce), red pepper flakes and a good pinch of salt; mix well.
  5. Chop about 3 Tbsp of the basil leaves (leaving the rest whole for garnish) and add to the tomatoes and garlic.
  6. Pour in about 1/3 cup olive oil and toss everything together.
  7. Set this on the counter while you cook the pasta.
  8. Bring a large pot of generously salted water to a boil.
  9. Cook the spaghetti according to package directions, until al dente.
  10. Meanwhile, cut the brie into 1/2-inch cubes, leaving on as much or as little of the rind as you like. 
  11. With a measuring cup, capture a bit of pasta water.
  12. Drain the pasta and dump it back into the pasta pot along with a splash of pasta water.
  13. Add half the brie, tossing constantly with tongs to start melting the cheese.
  14. Add the tomato-basil mixture and the rest of the brie, tossing with tongs until everything is well dispersed and the tomato liquid turns pink.
  15. Taste and adjust as desired with salt, red pepper flakes and olive oil.
  16. Divide the pasta among 2 warmed up bowls, topping each with a few extra spoonfuls of the warm tomatoes.
  17. Finely chop the remaining basil and scatter over each dish.
  18. Finish with a squiggle of olive oil as well, if desired.
  19. Serve immediately and enjoy!
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