It’s no surprise we’re big fans of easy dinners — the ones that require no extra grocery shopping and very little prep. So today, as we continue our month of cheese, we’re happy to share this five-ingredient pasta from Food52’s cookbook A New Way to Dinner. Here’s how to whip it up…
Pasta With Garlic, Tomatoes, Basil and Brie
By Amanda Hesser and Merrill Stubbs, from A New Way to Dinner
My mother was a devotee of The Silver Palate Cookbook when I was growing up, and I still return to many of the dishes she made from it, like this pasta. You combine chopped tomatoes (only when they’re in season, please!), olive oil, garlic and basil in a bowl and leave it alone for several hours. When it’s time to eat, you boil pasta, cube a hunk of brie and toss both with the magical sauce that has materialized while you were off being productive. The brie is a brilliant curve ball; it melts into the puddle of tomatoes and olive oil, rendering it creamy and complex. I also recommend keeping the rind on the cheese when you make this pasta for a gentle hit of brie’s hallmark bitterness.
Recipe: Pasta With Garlic, Tomatoes, Basil and Brie
Serves 4, plus leftovers
4 perfectly ripe tomatoes, coarsely chopped
1/2 cup loosely packed fresh basil leaves, coarsely chopped
2 cloves garlic, finely chopped
1/2 cup plus 2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 oz brie
1 pound curly pasta, like cavatappi
In the morning, combine the tomatoes, basil and garlic in a large serving bowl. Pour in the olive oil and season well with salt and pepper. Gently stir everything together and cover the bowl. Let sit at room temperature for at least two hours and up to 12 hours.
About 45 minutes before you plan to eat, put the brie in the freezer for 20 minutes to firm up, which will make it easier to cut. Cut into 1/2-inch cubes and add to the bowl with the tomatoes.
Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente. Strain the pasta and tip it into the bowl. Fold everything together until the brie starts to melt and the pasta is slicked with cheesy tomato goodness. You will probably see a fair amount of liquid in the bottom of the bowl—those are tomato juices, so that’s a good thing. Serve the pasta immediately. Keep leftovers in an airtight container in the fridge for up to three days.
Thank you, Food52! Your cookbook is a lifesaver.
(Recipe excerpted from A New Way to Dinner, by Amanda Hesser and Merrill Stubbs. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photo by James Ransom © 2017. This series is edited by Stella Blackmon.)