PASTA with Garlic, Tomatoes, Basil & Brie

PASTA WITH GARLIC, TOMATOES, BASIL & BRIE

SERVES 4

4 perfectly ripe tomatoes, coarsely chopped ½ cup coarsely chopped, loosely packed fresh basil 2 cloves garlic, finely chopped ½ cup plus 2 tbsp extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 12 oz Brie 1 lb curly pasta (such as cavatappi) Combine the tomatoes, basil and garlic in a serving bowl. Pour in the olive oil and season well with salt and pepper. Stir everything together and cover the bowl; let sit at room temperature for at least 2 hours and up to 12 hours.

About 45 minutes before you plan to eat, put the Brie in the freezer for 20 minutes to firm up, which will make it easier to cut. Cut into ½" cubes and add to the bowl with the tomatoes.

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions just until al dente. Strain the pasta and tip it into the bowl. Fold everything together until the Brie starts to melt and the pasta is slicked with cheesy tomato goodness. You will probably see a fair amount of liquid in the bottom of the bowl – those are tomato juices, so that’s a good thing. Serve the pasta immediately. Keep leftovers in an airtight container in the fridge for up to 3 days.

PENNE WITH BLISTERED CHERRY TOMATOES & CORN

SERVES 4

1 lb penne pasta 2 generous cups Blistered Cherry Tomatoes (recipe follows) 6 cobs corn Handful torn fresh basil leaves Grated Parmesan, for serving Bring a large pot of generously salted water to a boil. Cook the penne until al dente, about 8 minutes. Meanwhile, warm the Blistered Cherry Tomatoes over medium heat in a saucepan, then pour them into a large serving bowl. Cut the corn from the cobs and add it to the tomatoes.