Brie & Basil Pasta
Okay, this is an amazing dish! It’s amazing because it’s delicious, quick, and super easy. Up until I was about 8 years old, my mother predominately cooked Italian food. She had me at a young age, didn’t know anything about cooking, and followed my grandmother’s (dad’s side) homemade cookbook that was comprised of recipes on index cards from the typewriter. Well, my mother most definitely mastered pasta dishes, and today, is an absolutely incredible cook. Honestly, I don’t think she even makes much pasta anymore. She cooks a wide variety of healthy and delicious meals. I never could’ve became a vegetarian at eight years old if she didn’t keep me so well fed. What 8 eight year old in 1989 was eating quinoa? No one had even heard of that grain at that time. My friends used to come over and ask what weird food we had that day. Not weird bad, just weird different. I remember her taking me to the local health food store when I was 9. The woman was holding a workshop about vegetarianism after the store closed for the night (1990- awesome, right?). She taught us how to make vegetarian jello, delicious grain dishes, and why it can be such an incredibly healthy way of life. In hindsight, this was so cool!
This Brie and Basil pasta was a VERY popular dish in my household when I was young. The smell of it today still reminds me of my childhood. It’s a tasty flashback indeed. This dish couldn’t be easier. If you’re looking for a quick and delicious pasta you’ve found your recipe here. Mangia!
Brie & Basil Ingredients
- 1 lb linguine pasta
- 1/2 C quality extra virgin olive oil (sometimes I add a splash more)
- 7 very ripe tomatoes - diced (preferably off the vine)
- 1 C fresh basil - loosely chopped
- 2-3 cloves garlic- minced
- 1 1/4 lb brie cheese - diced (peel off outer layer)
- Salt & ground pepper to taste
- Optional: Sprinkle each bowl with some freshly grated parmesan cheese & additional cracked pepper
- In a bowl, add oil, tomatoes, basil, garlic, brie, and salt & pepper - stir well
- Cook your linguine
- Optional: Let bowl marinate for about 30 minutes to and hour
- Pour bowl of ingredients on top of pasta and stir
- Optional: Add the parmesan & extra cracked pepper now if you'd like
- Garnish with fresh basil leaves
- A fair amount of freshly cracked pepper is key for me in this dish. Also, you can toss a very small amount of recycled pasta water into this dish if you'd like!
