Pasta With Brie Basil And Tomatoes Recipes

LINGUINE WITH TOMATOES BASIL AND BRIE

Steps:

• Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
• Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute sauce. Serve immediately.

TOMATO BRIE PASTA WITH FRESH BASIL

Steps:

• In a medium bowl, stir together the brie, tomatoes, basil, garlic and olive oil. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
• Cook the pasta, per package instructions, to al dente. Drain well.
• Toss the hot pasta with the brie and tomato mixture. Season, to taste, with salt and pepper.
• Serve immediately.

PASTA WITH BRIE, BASIL AND TOMATOES

Steps:

• 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.
• 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.

RIGATONI WITH BRIE, GRAPE TOMATOES, OLIVES, AND BASIL

Steps:

• Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.

PASTA WITH BRIE, TOMATOES, OLIVES, AND BASIL

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. Still off heat, stir to separate cheese pieces. Mix in chopped basil.
• Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
• Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
• Season to taste with salt (if needed) and serve.