It’s Sunday and that means that it’s time for Kalyn’s Weekend Herb Blogging and Cate’s Weekend Dog Blogging. Be sure to check both places later tonight for their roundups.

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
Serves 2

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.