Recipe: Pasta with Roasted Tomatoes, Rosemary, Basil and Brie

This recipe for pasta with roasted tomatoes, uses Brie rather than a traditional mozzarella. The Brie adds a subtle, creamy tanginess to the richness of the roasted tomato sauce and the freshness of the herbs. I suggest making a double batch and using the extra sauce as a delicious bruschetta topping!

Pasta with Roasted Tomatoes, Rosemary, Basil and BrieRoasting tomatoes with salt and pepper and a drizzle of olive oil brings out a wonderful richness while retaining the garden-fresh flavor. It's like getting a slow-cook tomato sauce without all the hours of work. Because this recipe uses so few ingredients, you want to make sure to use the absolute best quality products that you can find. The better the quality...the better the taste. If your family prefers a smoother sauce, just place the roasted tomatoes in a blender or food processor and pulse for a few seconds. It doesn't take long at all! Extra sauce keeps well refrigerated for up to a week or freeze it in an air-tight container or freezer bag for up to 3 months. This is an excellent way to capture the flavor of garden-ripe tomatoes for use throughout the fall and winter. Just pull out a bag from the freezer and thaw in hot water. Drain your pasta and return it to the hot pot over low heat. Add the sauce, the Brie and the basil and stir together for a minute or two until the warmed through. Garnish with more fresh basil and serve. Mmmm...the taste of summer! To add a bit of protein for a complete meal in a bowl, add some grilled chicken, slices of sweet or hot sausage, diced prosciutto or crumbled bacon. Watch this helpful video from the experts at PureWow on chopping rosemary! http://youtu.be/OFR9fOJTXLo SEE ALSORecipe: Pasta with Fresh Roasted Cherry Tomato Sauce

Pasta with Roasted Tomatoes, Rosemary, Basil and Brie

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: Serves 4 for dinner, 6 for lunch, 8 as a starter

Pasta with Roasted Tomatoes, Rosemary, Basil and Brie

Pasta with roasted tomatoes, rosemary, basil and Brie is a super simple but delicious dish that goes together quickly once the tomatoes are done. The Brie adds a lovely, silky texture and a bit of a tanginess to the richness of the roasted tomatoes and the fresh herbs.

Ingredients

  • 1 lb. ziti pasta or rigatoni
  • 2 tbs salt for water
  • 8 whole plum tomatoes, cut in half
  • 8 cloves of garlic, rough chopped
  • 1/2 cup olive oil
  • Sea salt
  • Fresh ground black pepper
  • 2-3 sprigs of fresh rosemary, rough chopped
  • Handful of fresh basil, chopped or torn gently, reserve some for garnish
  • 4-6 oz. Brie cheese, rind removed and cut into small cubes (look for Brie packaged without the rind!)

Instructions

  1. Cut tomatoes in half lengthwise and place on a baking sheet, cut side up. No need to remove seeds or skin.
  2. Sprinkle each half with chopped garlic, season with salt and pepper, and generously drizzle olive oil over the top.
  3. Bake at 350 degrees F. for 30-40 minutes.
  4. When the tomatoes are about halfway through roasting, put a large pot of water on to boil. Use at least 4 quarts or liters of water per pound of pasta. Use a lid to bring it up to a boil efficiently but then cook the pasta without the lid.
  5. When the water is at a rolling boil, add 2 heaping tablespoons of salt and drop in the pasta. Stir occasionally to prevent sticking. Cook according to the package directions or until "al dente", still firm to the bite. When the pasta is almost done, carefully reserve a cup of the starchy pasta water and set aside.
  6. When the tomatoes are done, transfer them, along with all the delicious liquid, into a deep pot that has been warmed in the oven (200 degrees for 5 minutes will do). Mash them well with a potato masher.
  7. Drain pasta (do not rinse!) and add it to the sauce in the pot.
  8. Add the cheese and most, but not all, of the fresh basil. Stir gently to combine as the cheese melts.
  9. Add the starchy pasta water, a splash at a time, to smooth out the sauce. Season lightly if needed.
  10. Serve immediately, garnished with fresh basil.

Notes

Make a double batch of these delicious roasted tomatoes and serve on toasted slices of Italian or French bread for a delicious bruschetta. Top with a bit of Brie, Parmesan or Mozzarella, and fresh basil, for a delectable appetizer, snack or light lunch. An excellent use of garden fresh tomatoes of any kind!

http://www.MyFavoritePastaRecipes.com/articles/pasta-recipes/recipe-pasta-roasted-tomatoes-rosemary-basil-brie/

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