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kathys-tomato-and-brie-pasta

Kathy’s Tomato & Brie Pasta Recipe

locally-grown-distressedIngredients

  • 1 lb pasta (penne, bow-ties, rigatoni or your favorite)
  • 1 ½ lb ripe native tomatoes, chopped (best to mix colors, varieties, and shapes
  • ½ cup fresh chopped basil
  • ½ cup mix of fresh parsley and chives
  • 1 tbs fresh thyme leaves
  • 1 – 2 cloves garlic, sliced paper thin
  • ½ cup olive oil
  • Kosher salt and pepper, to taste
  • 6 ounce Brie, skin removed and cut into cubes (or goat cheese, mozzarella, provolone, feta)

Serves 4

Directions

  1. In a large bowl toss together the tomatoes, herbs, garlic, olive oil and salt and pepper.
  2. Add the brie, cover and let sit.
  3. Cook the pasta until done – drain – and add hot pasta to tomato mixture.
  4. Serve hot or at room temperature.
  5. Enjoy!
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