I discovered this recipe in Redbook magazine while at the hair salon back in August. The article was about 3 no cook pasta sauces. I have already made one of the recipes, Quickie Pad Thai. This is the second recipe from the article. It was delicious and another fast weeknight meal. I knew tomato and basil was delicious together but I had no idea that the brie would be so good with tomatoes. I love how the brie melts into a sauce. The original recipe uses heirloom tomatoes. I used cherry tomatoes because the heirloom variety can be hard to find here. I used the "Phil Bry" method Rachael Ray talks about to half them. I placed the tomatoes between two deli lids and sliced along the equator between the two lids. Such a great time saver. Dear sister loved this dish. She said she thought she could make this one. This recipe is a win, win, delicious and I might have found someone to cook it next time. LOL!
Tomato Basil and Brie Pasta
Adapted from: Redbook August 2013
Serves 4 to 6
12 oz. medium shell pasta
1 pint yellow cherry tomatoes, halved
1 pint red cherry tomatoes, halved
1/4 cup olive oil
1/4 cup torn basil leaves
8 oz. brie cheese, rind removed and cut into small pieces
Kosher salt, black pepper and red pepper flakes to taste
Prepare pasta according to package directions. Reserve 1/2 cup cooking liquid.
Toss tomatoes, olive oil, basil and brie in a large bow; season with salt, black and red pepper. Let stand 5 to 10 minutes as the pasta cooks for the tomatoes to release their juices.
Drain pasta and toss with tomato mixture, adding cooking liquid 1/4 cup at a time to create a sauce.
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