Yesterday morning, in anticipation of a busy day, I was trying to figure out what to have for dinner. I needed something quick and easy because I was going to be out and about until later in the day but I didn’t want to just order a pizza or do take out. I had almost decided on just grilling some hot dogs, when I saw Katherine Heigl making her favorite summer pasta on Kathy Lee and Hoda (3rd hour of the Today Show)
This “Brie Tomato Pasta” is what she considers her favorite pasta and it has a long tradition in her family. It looked delicious and included all the things that I especially love such as tomato, basil, garlic, and cheese. Even better, it seemed very easy to make! However, as I always wonder when trying a new recipe…”will it come out as good as I had hoped?”. Read on to find out!
Brie Tomato Pasta
- 4 ripe tomatoes cut into ½-inch cubes (can also use 1 28-ounce can of peeled tomatoes, drained and chopped)
- 1 pound brie cheese (rind removed), cut into pieces
- 1 cup fresh basil leaves cut into strips
- 3 garlic cloves peeled and finely minced
- 1 cup good quality olive oil
- Salt and pepper, to taste
- 1 1/2 pounds linguine, spaghetti, or any pasta you prefer
Put the brie in the freezer for about 20 minutes. (Note: I skipped this step and just scooped cheese away from rind and it came out easily.)This makes it easier to remove the rind and cut up.
Combine tomatoes, brie, basil, garlic, olive oil and salt and pepper in a large bowl. Let sit at least 2 hours and up to 8 hours at room temperature.
Cook pasta to just al dente. Strain and toss into brie tomato bowl. Fold everything together until well combined and the brie has begun to melt. (Make sure to add the pasta while it is hot to help melt the cheese.)
Bottom Line: I loved this recipe! It was delicious and sooooo easy! As noted above, I think only a pound of pasta is necessary to truly let the fresh ingredients shine through. I tried it heated as leftovers today for lunch and I liked that as well! One note….Many comments on the actual recipe post suggests using Feta instead of the Brie. I think that would be fine but it would be a completely different dish in that the Feta won’t melt and make a sauce like the Brie. You should definitely try this recipe in your home! Thank you, Katherine Heighl…this recipe will become a staple in my kitchen. I am Chef Frankie and Always in the Kitchen Cooking with “Wild Abandon”!