For WHB this week, I whipped up a yummy pasta that is pretty easy and very delicious. This is one instance where I strongly recommend that you don’t substitute dried herbs for the fresh because it just isn’t the same without the fragrant fresh basil.
This recipe is a lower calorie version of a dish my mother used to make. The longer you let the brie and tomatoes sit, the better because the acidic tomatoes will “melt” the cheese to make a creamy dreamy sauce.
Tomato Brie Pasta
2-3 ounces Brie, cut into pieces (freeze for 5-10 minutes before cutting to make it easier)
2 plum tomatoes, diced
10-12 basil leaves, torn into pieces
1-2 cloves garlic, minced
salt and pepper to taste
1/2 tbsp olive oil
1 cup pasta
Combine Brie, tomatoes, basil, salt and pepper and olive oil in a medium bowl and stir well.
Set aside and let stand for at least 30 minutes.
Cook the pasta until al dente.
Toss tomato brie mixture with pasta and serve.