Here's everything you need for this rich, smooth tomato sauce with Brie. This recipe makes between four and six servings.
Ingredients to Gather
2 pounds plum or Roma tomatoes
3 cloves garlic, finely chopped
Leaves of 1 small bunch fresh basil, coarsely torn
6 ounces brie or camembert cheese, torn into chunks (rinds discarded if desired)
5 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dry gemelli or cavatappi pasta
1/4 teaspoon red pepper flakes (optional)
Directions to Follow
Core and coarsely chop the tomatoes, then place in a large bowl along with any accumulated juices. Add the garlic, basil, cheese, olive oil, salt, and black pepper to the bowl and mix well; set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta.
Immediately add the warm pasta to the tomato mixture. Stir well so the cheese starts to melt and the pasta is well coated with the sauce. Divide between bowls, top with red pepper flakes if desired, and serve warm.
Have you ever thought of adding cheese to your tomato sauce? What do you think of this version with Brie? Share your thoughts in the comment section below!
Article Source: The Kitchn
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