PASTA WITH BRIE, BASIL AND TOMATOES
Jaime Johnson
ingredients
- 5 tomatoes, cored and roughly chopped or 2 cups halved cherry or grape tomatoes
- 3 cloves garlic, thinly sliced
- 8 ounces brie, with rind, or other semi-soft cheese such as Fontina, cut into (1-inch) pieces
- 1/2 cup olive oil
- 3 to 4 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 pound whole wheat penne
- 1 cup basil leaves, torn
directions
- 1
Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine. Cover and set aside at room temperature to let marinate for 2 to 3 hours.
- 2
Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Drain well and transfer hot pasta to bowl with tomato mixture. Add basil and toss gently to combine. Serve immediately.
Source: Jaime Johnson
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