I have been making this easy tomato basil pasta recipe for over thirty years and it continues to be a perennial favorite amongst my family. Using garden fresh basil and tomatoes significantly enhances the overall flavor of this pasta. To make the sauce, creamy brie is softened above room temperature allowing the brie to melt into a creamy and velvety sauce combined with the olive oil.
To start making the pasta, I begin with the sauce ingredients by first trimming the rind from the brie, tearing it apart and placing it in a large bowl with diced tomatoes, basil, garlic, olive oil, salt and pepper. Using a large spoon, I combine these ingredients and cover the bowl with plastic wrap. If it is a warm day, I will place the bowl outside in a sunny spot. Alternatively, I could also place the oven safe bowl in an oven warmed to 170 degrees. The plastic wrap generally has a melting point of 225 to 250 degrees, so it won’t be impacted by the heat. This warmth allow the brie to soften and it will better coat the pasta once you add the hot, cooked pasta and parmesan cheese for your final dish.
Summer Tomato Basil Pasta
Summer basil and tomatoes complement the velvety cheesy sauce on this delicious summer pasta.
Ingredients
Instructions
- Combine tomatoes, brie, garlic, basil olive oil, salt and pepper in a large mixing bowl that is oven safe. Cover with plastic wrap and leave at room temperature for two hours or outside in direct sunlight, if warm. If it’s not warm outside, it can be placed in a warm oven (170 degrees) to help soften brie.
- Cook pasta until tender but firm. Drain pasta. Immediately add hot noodles to tomato mixture with parmesan cheese and stir. A smooth velvety sauce should develop.