WHB: Tomato Brie Pasta

| April 1, 2006 | 3 Comments

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.

WHB: Tomato Brie Pasta

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: serves 2

Ingredients

  • 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

Instructions

  1. Combine Brie, tomatoes, basil, salt and pepper and olive oil in a medium bowl and stir well.
  2. Set aside and let stand for at least 30 minutes.
  3. Cook the pasta until al dente.
  4. Toss tomato brie mixture with pasta and serve.
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Category: pasta, spices/herbs

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (3)

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  1. Kalyn says:

    Tomatoes and brie, two of my very favorite foods. Sounds yum.

  2. sher says:

    This is exactly the kind of recipe that I love to make. I love everything in it!

  3. Ivonne says:

    In once recipe you have managed to combine three of my favourite things: pasta, tomatoes and brie.

    Thanks for making my Monday morning!

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