Summer Farfalle Pasta with Tomatoes and Brie

By Sweet July

The sauce of this main course cooks simply by the heat of the pasta itself.

Serves: 2

Summer tomatoes are a thing of beauty, and in this summer pasta dish, they’re the star with the supporting cast of triple cream brie, basil and garlic.

It’s indulgent (but confusingly fresh?) and exactly what you want on a warm summer evening.

Ingredients

- 12 oz farfalle pasta
- 6 oz brie (cold)
- 5 medium-sized tomatoes
- 2 cloves garlic, minced
- 1/2 cup fresh basil
- 1/4 cup olive oil
- Salt and pepper, to taste

Instructions

STEP 1

Start a large pot of boiling water.

STEP 2

Chop the tomatoes into bite-sized pieces and add the pieces along with the tomato juices to a large bowl. Add the garlic and olive oil and stir to combine. Chop the brie into bite-sized pieces, removing the rind if you find it unpleasant. Tip: Brie is easier to cut when ice cold! Add the brie to the bowl and stir. Tear (don’t cut) the basil leaves into smaller pieces and add to the bowl with a pinch of salt and freshly cracked black pepper. Stir to combine and let marinade while the pasta cooks. You can also do this earlier in the day if you have time and let it hang out, covered at room temperature – the longer it sits, the better the flavor.

STEP 3

While the marinade does its thing, cook your pasta. Add a healthy pinch of salt to the boiling water and cook until al dente (around 11 minutes). Reserve ¼ cup pasta water and then strain.

STEP 4

Immediately add the hot pasta to the large bowl of sauce. Using a large spoon, stir until the brie melts and coats the pasta, and the garlic, tomato and basil become fragrant. Add in a splash of the reserved pasta water if needed to thicken. Taste and adjust salt. Serve hot or at room temperature with a sprig of fresh basil on top and more freshly ground black pepper.