PASTA WITH FRESH TOMATO, ROASTED GARLIC AND BRIE
12 to 16 ounces dried whole-grain thin spaghetti, such as Barilla brand
6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
1 cup packed basil leaves
1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; may substitute 1 1/2 tablespoons store-bought roasted garlic)
6 ounces brie, preferably at room temperature
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon salt (optional)
Freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions.
While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl. Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well.
Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, placing the bowl of sauce on a warm surface of the stove top. (If time allows, the sauce sit at room temperature for an hour or two to intensify the flavor.)
TO SERVE:
Drain the pasta thoroughly and add to the sauce; toss until the brie has melted. Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.
Serve with a green salad.
Makes 6 servings
Adapted from Patrice Kehoe, a finalist in this year's 2008 Top Tomato Recipe Contest to The Washington Post, August 18, 2008
12 to 16 ounces dried whole-grain thin spaghetti, such as Barilla brand
6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
1 cup packed basil leaves
1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; may substitute 1 1/2 tablespoons store-bought roasted garlic)
6 ounces brie, preferably at room temperature
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon salt (optional)
Freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions.
While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl. Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well.
Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, placing the bowl of sauce on a warm surface of the stove top. (If time allows, the sauce sit at room temperature for an hour or two to intensify the flavor.)
TO SERVE:
Drain the pasta thoroughly and add to the sauce; toss until the brie has melted. Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.
Serve with a green salad.
Makes 6 servings
Adapted from Patrice Kehoe, a finalist in this year's 2008 Top Tomato Recipe Contest to The Washington Post, August 18, 2008
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