My "go-to" for dinner parties
Don't have a place to entertain? Just take the Brie Pasta on a double decker pontoon boat, where girls sit in front, and boys sit in back. This was nearing the end of my Brie Pasta era, but we did switch it up once on New Years and substituted with Fontina Cheese instead. It really through everyone for a loop.
Big Jackie (who is really nothing of the sort) taught me how to make this "fancy" recipe when I was staying with her family in Annapolis, MD. She’s like a second mom, whom I also call "mamma", and her two daughters happen to be two of my closest friends. When I learned of this recipe, I thought it was everything. Easy and FANCY. Brie and all. #makewithlelandgal
- 4 ripe tomatoes, cut into 1/2 inch cubes (or cherry tomatoes, halved)
- 1 pound Brie cheese, rind removed, torn into irregular pieces
- 1 cup cleaned fresh basil leaves, cut into strips
- 3 garlic cloves, peeled and finely minced
- 1 cup best-quality olive oil
- salt to taste
- 1/2 tsp freshly ground pepper
- 1 1/2 pounds linguine, or any favorite shape
- freshly grated imported Parmesan cheese (optional)
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl.
(Prepare at least 2 hours before serving and set aside, covered, at room temperature)
Bring 6 quarts of water to a boil in a large pot, and add salt to the water. Next, add your pasta and boil until al dente, about 10 minutes.
Drain pasta and immediately toss with your combination of tomatoes, brie and basil (earlier prepared). As you stir all your ingredients together, the brie will melt and become a rich, velvet-like sauce for your pasta.