i made this for the first post i ever wrote on my blog! Making it for tonight, in fact! You can combine the wheat berries with everything during step 3. Like many of us scarred by the chalky, leaden wedges that made an appearance at pretty much every event in the late 80s and early 90s, I'd apparently blocked all memories of this once chic, now much maligned cheese. My mother didn't actually use mozzarella–she used Brie! In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Toss to coat the mixture and cover with a towel and let sit for 1-2 hours on the counter at room temperature to macerate. Toss to combine, then cover and let stand at least one hour. Sprinkle with Parmesan cheese and serve warm. At least 2 hours before serving, combine the tomatoes, Brie, basil, garlic, the 1 cup olive oil, and 1/2 teaspoon each salt and pepper in a large serving bowl. www.goodstuff.recipes/recipe-view/pasta-with-brie-and-tomatoes Cook pasta in salted water … Gently fold to combine the cheese with the rest of the ingredients. Was looking forward to making this and finally did last night. Per serving: 450 calories (210 from fat), 24g total fat, 7g saturated fat, 30mg cholesterol, 340mg sodium, 47g carbohydrates (6g dietary fiber, 5g sugar), 14g protein. Roughly chop the tomatoes and put them in a large serving bowl. Learn more. Add cooked pasta… Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine. https://food52.com/recipes/18892-pasta-with-tomatoes-garlic-basil-and-brie It was not too soupy at all and it reminded me very much of something my parents used to make when I was a little girl which was what we called “macaroni on top of the stove”. It was a quick and easy meal that my Dad’s mom used to make when they moved (and they moved a lot) because it was so easy; cook the elbow macaroni and drain, add a can of heated canned tomatoes with the juice (whole and cut up or just canned diced tomatoes) and grated extra sharp cheese, seasoned with salt and pepper. 3/4 pound Brie (triple cream if you can get it) â ¢ 4 medium ripe-as-can-be tomatoes; â ¢ 2 medium cloves garlic; â ¢ 1/2 cup loosely packed basil leaves, cleaned and dried —Merrill Stubbs, Pasta with Tomatoes, Garlic, Basil & Brie. Chiffonade or roughly chop the basil and add that to the bowl too. Add in basil, reserving 2 tbsp. Stir and cook for 2 minutes or until tomatoes begin to soften. Bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. Start by taking your Brie and cutting it into 1 inch cubes. Pasta with Brie and fresh tomatoes adapted from the Silver Palate Cookbook. Today I'm sharing the Stubbs rendition, which uses less olive oil (Rosso and Lukins' version calls for 1 whole cup for just 1 1/2 pounds of pasta!) Absolutely delicious! I highly recommend you cast aside any residual anti-Brie sentiments and give this one a shot before tomatoes disappear for the year. Stir for 1 minute until cheese is melted and becomes creamy. Put the Brie, garlic, oil, tomatoes, basil, and lemon zest and juice in a large bowl. Add shallots and garlic, then chopped sun dried tomatoes plus a ladle of the pasta cooking water. stirring at 30 secs and keeping an eye on. Gently stir everything together. Drain well. You should follow the advice of your health-care provider. But once I'd documented it in writing as a childhood favorite, something my mother used to make several times a summer, I realized that somehow my taste memory was out of whack It was a month or so ago that I finally put the pieces together. 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2020 pasta with brie and tomatoes