We have been indulging a little bit more since the wedding diet is over. My aunt sent me an email a few weeks ago telling me she made this for dinner recently and I couldn't get it out of my head, she called it "sinful."
It reminds me of something that Elizabeth Gilbert would have eaten in Italy in her book Eat, Pray, Love. Decadent and delicious.
Eat, Pray, Love is one of those books that I wish I never read,
so I can read it for the first time all over again. There isn't one part of that book that I didn't love. I devoured it.
This dish awakens all the same senses that Gilbert's book did when she was in Italy. The smell of fresh basil, the sweetness of ripe cherry tomatoes. Flavorful olive oil and garlic that permeates through the whole house.
... and then to top that with soft, buttery but distinct Brie cheese that really makes this dish what it is, wow, just wow. Delizioso
If I haven't sold you already, I initially made this dish for some friends that were going to come over for dinner. We ended up needing to reschedule, but Nick asked if I could make this again anyway when they come this weekend. I have no problem with that.
Pasta with Fresh Basil, Cherry Tomatoes and Brie Cheese
1 8oz box linguine
1 8oz. (or about) triangle of Brie Cheese, let harden in the fridge
1/4 cup olive oil
1 clove garlic
1 handful of fresh basil
1. Boil your water with salt, add pasta, cook until aldente (about 9-11 minutes). Test it to make sure it's just right.
2. Chop your cherry tomatoes in quarters or halves.
3. Chop your fresh basil (take a deep breath in) and add it to your tomatoes.
4. Chop your hardened Brie cheese into little chunks and add it to your tomatoes and basil.
5. Chop your garlic and add it to your 1/4 cup olive oil. (I cheat a little and sometimes microwave my olive oil and garlic for about 30 seconds so the garlic flavors will release into warmed olive oil, without burning it or dirtying a pan) toss into your tomatoes and basil and cheese.
5. When the pasta is done add all ingredients and toss gently. Serve right away while warm.
“There’s another wonderful Italian expression: l’arte d’arrangiarsi -- the art of making something out of nothing. The art of turning a few simple ingredients into a feast, or a few gathered friends into a festival. Anyone with a talent for happiness can do this, not only the rich.”
“I walked home to my apartment and soft-boiled a pair of fresh brown eggs for my lunch. I peeled the eggs and arranged them on a plate beside the seven stalks of the asparagus (which were so slim and snappy they didn’t need to be cooked at all). I put some olives on the plate, too, and the four knobs of goat cheese I’d picked up yesterday from the formaggeria down the street, and two slices of pink, oily salmon. For dessert– a lovely peach, which the woman at the market had given to me for free and which was still warm from the Roman sunlight. For the longest time I couldn’t even touch this food because it was such a masterpiece of lunch, a true expression of the art of making something out of nothing.” -- Elizabeth Gilbert, Eat, Pray, Love