The other night we discovered the perfect summer dinner: Pasta with Fresh Tomato, Brie and Basil. It's so easy to make, which is perfect because it's hard to get motivated to cook when it's 100 degrees out like it is here right now. I took this recipe from Comfortable in the Kitchen by Meredith Laurence, which previously was my grandmother's.
Serves 4 (although we halved this recipe easily)
1 lb dired pasta
2 vine-ripened tomatoes, chopped (about 2 cups)
4 to 6 ounces Brie cheese*, cut into thin strips (1 1/2 inch long, rind included)
16 to 20 leaves of fresh basil, thinly sliced
freshly ground black pepper
extra virgin olive oil, as needed
*Make sure the Brie is good quality, since it's the main ingredient in this dish! We got a richer, creamier Brie, but you could also pick something lighter. The people at the Whole Foods cheese counter are super helpful (aka THE REASON why I like Whole Foods :)
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and return the pasta to the hot pot.
2. As soon as you drain the pasta, immediately toss it with the tomatoes, Brie and basil, Season to taste with salt and lots of freshly ground pepper. Add extra virgin olive oil and serve immediately.
Voila! It's super easy and so delicious. It's basically like a fancy pasta with butter, but so much better. Enjoy outdoors with some crisp white wine.