- 3/4-1 pound brie
- 2 cups diced ripe tomatoes
- 2 cloves garlic, chopped
- 1/4 cup loosely packed chopped basil
- 1/2 cup olive oil
- 1 pound pasta
- Sea salt and black pepper
Cut brie into one-inch cubes, leaving the rind on (if brie is very soft, put it in the freezer for 30 minutes first).
Toss the brie, tomatoes, herbs and olive oil in a mixing bowl. Season generously with salt and pepper. Cover and refrigerate for at least one hour or up to overnight.
Cook pasta in a large pot of salted, boiling water until al dente. Drain, reserving one cup of pasta water and return pasta to pot. Add cheese and tomato mixture and stir until brie begins to melt and coat pasta.
If the sauce is too thick or sticky, add reserved pasta water a few tablespoons at a time to loosen it up. Season to taste with salt and pepper.
Experiment with different herbs or, a squeeze of lemon or a pinch of red pepper flakes.