Sardinia Pasta

I noticed this dish 25 years ago in the first Silver Palate cookbook. It is a dish from Sardinia, Italy.  I have "tweaked" it through the years. This pasta is best served room temperature moments after you make it.  However, I have made it for parties and served it later, returning it to room temperature and adding the fresh basil just before serving. 

Occasionally, we add strips of grilled chicken and grilled veggies for a one dish supper with a salad. A real crowd pleaser and people are always surprised by the creamy mellow flavor of melted brie.

Ingredients:

4 Tomatoes, chopped
1 carton Grape Tomatoes, halved
2-3 cloves garlic, minced
1 large triangle of good quality Brie, cut off white rind and tear into small pieces
1/2 cup Extra Virgin Olive Oil
1 Cup packed Fresh Basil, cut into strips
Kosher Salt
Fresh Ground Pepper
1 pound Pasta - cook al dente

Method: 

Mix sauce ingredients in a bowl and set on counter at room temperature covered for at least 2-3 hours.

Drain pasta and dump hot pasta immediately into Tomato mixture. Stir until all Brie is melted. Add grated Parmesan Cheese at this time if you wish and pass the pepper mill!