This has to be one of the more simple of the decadent dishes I have in my repertoire. I can’t remember where I first saw the recipe, but this is the second time I’ve made it.
While I’m not the biggest fan of brie (yes, I know, despicable isn’t it?) this pasta has the perfect combination of bite, creaminess and the freshness that comes from the roast tomatoes.
As with most of the dishes here, it’s fairly simple.
Prepare some cherry tomatoes.
Prepare the brie.
Put a lid on it.
Mmm, molten cheese!
Mix it all up. And serve.
- 200g Brie (or Camembert)
- 500g pasta
- 1 punnet cherry tomatoes
- fresh basil leaves
- Olive oil
- Salt and pepper
- Preheat the oven to 180 C (375F).
- Rinse and halve the cherry tomatoes and arrange on a baking tray. Drizzle with olive oil and season with salt and pepper.
- Cut the top off the brie and drizzle the ‘flesh’ with olive oil, salt, pepper and fresh basil leaves. Put the top back on.
- Wrap the brie in baking paper then foil (like we saw in the Roast Beetroot recipe).
- Bake the brie and tomatoes (on the same tray is fine) for about 30-45 minutes, until the tomatoes are as soft as you like them, but still hold some shape.
- While they’re roasting, cook the pasta as per the instructions.*
- Once the pasta is cooked, drain it and mix in the roasted tomatoes and any juices.
- Unwrap the cheese and pour the gooey molten goodness into the pasta. To do this, take the foil away, hold cheese in the baking paper, pour most off the cheese then squeeze any excess out into the pasta too. The molten cheese will be really hot, so be careful.
- Break up some more fresh basil into the pasta and stir it all together.
- Serve with some freshly cracked pepper.
*A couple of tips of when cooking pasta. Wait until the water is bubbling before putting the pasta in, this allows the pasta to cook faster. Also make sure the water has a lot of salt in, about a tablespoon or more, it seems like a lot, but it means the pasta needs less seasoning at the end.