This is a family favorite, something all three of my grown children still make now that they’re on their own. It’s good when still warm, but equally good at room temperature, making it perfect for picnics and potlucks.
- 3 c. coarsely chopped, seeded fresh tomatoes
- 1 T. kosher or sea salt
- 8 oz. brie — See note below
- 1/4 c. extra-virgin olive oil
- 1 tsp. – 1 T. minced garlic
- 1 c. loosely packed basil leaves
- freshly ground pepper, preferably white, and salt if needed
- 1 lb. bite-sized dried pasta
Use
the most flavorful tomatoes you can find for this dish. Any type works
well – cherry tomatoes, Romas, heirloom black, green, yellow or
striped, as well as red. A combination of colors makes it especially
attractive, but isn’t necessary. Put the tomatoes in a sieve and toss
with the tablespoon of salt. Let the tomatoes drain for 15 minutes,
then place in a serving bowl large enough to accommodate the pasta and
condiment when finished.
While the tomatoes are draining, turn
the oven on low for 5 minutes, then turn it off. This isn’t necessary
if your oven has a pilot light.
Cut the cheese into cubes and
add to the tomatoes. Stir in the garlic and olive oil. Tear the basil
leaves into pieces or chiffonade them (cut them into very thin strips;
best done by stacking the leaves before cutting). Add half the basil,
reserving the rest, and the pepper. Place the bowl in the warm oven for
30 minutes to let the ingredients warm and the flavors combine. The
tomatoes will continue to exude juice, but the oven shouldn’t be hot
enough that the ingredients cook.
Bring a large pot of water
to a boil and add a small handful of salt. Add the pasta, stir the
bottom of the pot to keep any pasta from sticking, and cook just until
it’s “al dente.” This is almost always 1-2 minutes LESS than the
cooking times on the package.
When the pasta is cooked, drain
and IMMEDIATELY add to the tomato/brie mixture, tossing until the
ingredients are combined and the cheese has melted into the sauce.
Taste for seasoning. Serve warm or at room temperature, garnished with
the remaining basil. Serves 4-6.
Note: Use the brie with the
rind on or the rind off, or just trim off the thicker parts of the
rind. Whatever your preference, there should be 8 oz. of brie. If the
rind is completely removed it takes approximately 12 oz. cheese with
rind to yield 8 oz. trimmed.
