Pasta With Tomato Spinach Basil And Brie Food

LINGUINE WITH TOMATOES BASIL AND BRIE

Linguine with Tomatoes Basil and Brie image

Such a lovely summer dinner recipe!

Provided by RecipeGirl.com (The Silver Palate Cookbook)

Time 32m

Number Of Ingredients 9

Ingredients

5 large ripe tomatoes
16 ounces brie, (torn into small pieces)
1 cup fresh basil leaves, (cut into thin strips)
3 cloves garlic, (finely minced)
1/2 cup extra- virgin olive oil
several pinches crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 ounces linguine

Steps:

Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute sauce. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 863 kcal, Carbohydrate 92 g, Protein 32 g, Fat 41 g, SaturatedFat 16 g, Cholesterol 76 mg, Sodium 685 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 22 g

BAKED BRIE PASTA

Baked Brie Pasta image

Using brie instead of a wheel of Parm lets you bring the restaurant table-side spectacle home. Tossing each portion individually ensures that every strand of pasta is covered in a creamy, melting coat of cheese

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
One 17 1/2-ounce wheel firm Brie (6-inch diameter)
Two 3-ounce jars sun-dried tomatoes packed in oil, drained and chopped (2/3 cup)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1 small clove garlic, finely grated
10 ounces linguine
1/4 cup chopped fresh basil leaves

Steps:

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Using a paring knife, score a 1/4-inch border around the edges of the top of the Brie about 1/4-inch deep. Carefully slice off the top rind in one piece using a chef's knife and staying within the border to make a lid; set the top aside.
Place the Brie in an 8-inch cast-iron skillet and top the center with the sun-dried tomatoes, wine, red pepper, garlic and 1/2 teaspoon salt. Cover with the reserved top rind. Bake just until the cheese is melted and bubbling, 18 to 20 minutes.
Meanwhile, during the last 10 minutes of baking, cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water. Drain.
Remove the top rind from the Brie. Sprinkle the basil over the melted cheese and gently stir to combine. Using tongs, gently toss a quarter of the pasta in the center of the melted cheese until coated and transfer to a plate. Repeat with the remaining 3 portions of pasta. If the cheese sauce thickens, stir in some pasta water, a tablespoon at a time.

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