A neighbour was kind enough to give me a large basil plant.  I wanted to use it for something different than the standard pesto and this pasta recipe was perfect for that.  If you have a garden with tomatoes and basil, this is an easy pasta dish that will help you use up a lot of both.  It’s also perfect for cheese lovers as it contains an entire pound of brie.  This is a great option for entertaining.

Pasta with Brie, Tomatoes and Basil Recipe

makes 4 to 6 servings; adapted from The Silver Palate (original recipe posted on Lindaraxa)

1 pound dried angel hair pasta, spaghetti, or linguine

1 pound brie cheese (rind cut off with a large sharp knife and discarded; cheese torn into small pieces)

4 large, ripe tomatoes, cut into 1/2 inch cubes and drained in a sieve

1 cup, lightly packed, fresh basil leaves, cut into strips

2 garlic cloves, finely minced

1/2 cup good quality extra virgin olive oil

coarse salt

freshly ground black pepper

In a large heat proof bowl, toss together the extra virgin olive oil, brie pieces, drained tomatoes and a pinch of black pepper.  Set aside, covered, at room temperature for up to overnight.  Bring a large pot of salted water to boil over high heat.  Add the pasta, and when the water returns to a boil, remove the lid, and cook until your desired consistency is achieved, stirring occasionally.  Drain out the pasta and immediately mix the minced garlic into the hot pasta.  Then immediately toss the pasta with the oil, brie, tomatoes and basil mixture.  Add salt to taste if desired, keeping in mind that the brie is already salty.  The cheese will melt, the basil will wilt slightly and the garlic will have lost its bite.  Serve hot.