This is a great recipe to try before summer is over.  It starts with fresh ultra-ripe tomatoes, basil, garlic, and olive oil that marinates at room temp all day.  When it’s almost time for dinner the fresh tomato sauce is ready to toss with brie, triple cream brie if you can find it, and fresh hot pasta.  The brie I used was shaped in a 7 oz wheel.

Fresh ripe tomatoes, garlic, basil, salt and pepper.

Pasta with Brie from the Silver Palate Cookbook

1 pkg Al Dente Pasta, any cut or flavor

4 medium tomatoes, very ripe, cut into cubes

2 medium garlic cloves, minced

1/2 c loosely packed basil leaves, cleaned, dried, cut or torn into pieces

1/2 cup olive oil

1 tsp Kosher salt, plus more for pasta water

1/2 tsp freshly ground pepper

3/4 lbs brie, triple cream if you can find it, cut into cubes while it’s cold

This is what the tomatoes look like after marinating.

Early in the day, roughly chop the tomatoes and put them in a large serving bowl.  Mince garlic, cut or tear the basil into ribbons, and add to the bowl.  Pour olive oil over top, add salt and pepper give it a nice stir.  Cover the bowl with a clean dish towel and let marinate at room temperature all day.  When it’s time for dinner cook pasta in well salted water for just 3 minutes per package instructions.  While pasta cooks, chop brie into bite size cubes and add to fresh tomato sauce.  Drain pasta and pour over fresh tomato sauce and brie.  Combine gently and serve.

The cheese is just starting to melt.

I have been making this recipe for years and had forgotten it was based on a recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins.    One of my favorites and it was recently featured on Food52.  The whole house smells delicious whiles this is marinating. 

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