Wednesday, July 25, 2012

Pasta with Fresh Basil, Cherry Tomatoes and Brie Cheese

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.

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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

17 comments:

  1. Love those quotes. I'd also love this dish!

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  2. I have to say, Brie is never used enough, in my opinion. This looks divine. I really need to read this book. :)

    I made a Watermelon Jicama Salad. Come over and check it out.
    http://www.becauseofmadalene.com/2012/07/watermelon-jicama-salad.html

    Christina

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  3. love that book and i remember that section about the eggs, asparagus and the delightful peach warm from the Roman sun. SIGH!

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    1. I specifically remember that part all the time about the eggs and asparagus everything I think of the book! Totally day dream inducing. :)

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  4. Hi Michelle, Thanks for the Pasta with Fresh Basil, Cherry Tomatoes and Brie Cheese recipe.
    I'll create one for sure, my kids are gonna like it :)
    submit your food photos on a Food Photography site so the readers can enjoy your creations.
    It's a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

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  5. Delightfully decadent, yet so simple. Fresh stuff makes it so good, doesn't it. (I loved the book, too; but t it was so much better than the movie, despite Julia Roberts.)

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    1. I felt the same way about the movie. I love Juilia Roberts too but I was so disappointed!

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  6. This is one of my favorite pastas to make. It is so simple and so delicious. Looks lovely! I love your addition of the brie - it is normally mozzarella on my end, but that is a great switch up.

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    1. The brie melts in a different way than mozzarella. It's almost buttery! So good! :)

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  7. I've made something very similar to this before! The only difference was I used feta instead of brie and then added a splash of balsamic vinegar for flavor. Delicious!

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  8. You take the prettiest pictures! I said to Matt while we were checking out the the grocery store and saw a food magazine, "Won't be long til we see one of Michelle's recipes in one of those." Even though you've been in online magazines, celebrity blogs and all that.

    Can't wait to try this! Looks tasty. :)

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  9. God I want this immediately. and doesn't Eat Pray Love make you want to get up and just LEAVE where you are and go live somewhere awesome?

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  10. I've never tried this with brie before, only fresh mozzarella. This looks delicious!

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  11. This looks fabulous Michelle. I love how fresh and pretty it is.

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  12. I've made this like 11 times since you posted it, only with spaghetti squash, I feel better about it that way. ;)

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