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