Brie and Tomato Linguine by Kathy Gunst


This pasta dish can be used as a simple, last-minute meal, or as part of an elegant dinner menu. The Brie is “marinated” with olive oil, pepper, fresh cubed tomatoes and thin strips of fresh basil and then tossed with hot linguine and roasted cloves of garlic. The heat of the pasta causes the Brie to just begin to melt and create a creamy, tomato and basil-flavored sauce. Serve with a large mixed green salad and warm crusty bread or rolls.  
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Soft-Ripened Cheeses

6 to 8 cloves garlic, peeled and left whole
Salt and freshly ground black pepper
3 tablespoons olive oil, plus 1/3 cup
1 large ripe tomato, coarsely chopped
1 cup regular or herb Brie, such as Ile de France, cut into thin slices
1 pound linguine or spaghetti


    * Preheat the oven to 400 degrees. Place the garlic cloves, salt, pepper and 3 tablespoons of oil in a small skillet. Roast on the middle shelf for 15 minutes; the garlic should feel tender when tested with a fork or small knife. Set aside.
    * In a large pasta bowl, gently mix the tomatoes, Brie, 1/3 cup olive oil, salt, pepper, and half the basil or parsley. Let “marinate” for at least 15 minutes and up to several hours. (The recipe can be made ahead of time up to this point. Cover and refrigerate the garlic and the tomato and Brie marinade.)
    * Bring a large pot of lightly salted water to a boil. Add the linguine and cook for about 10 minutes, or until almost tender. Drain the pasta.
    * In a large skillet, add the roasted garlic cloves (and the oil from the skillet) and place over a moderate heat. Add the drained pasta and stir well to coat with the oil and garlic. Add the tomato/Brie mixture and cook, stirring, for about 3 to 5 minutes, or until the tomatoes and cheese just begin to melt and everything is hot. Place in a serving bowl, add the remaining basil and toss well. Serves 4.

Additional Tips