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Pasta with Fresh Tomatoes and Basil




Source of Recipe


Friends


Recipe Introduction


Thomas R. Elkin C.E.C.
Executive Chef
Bogey Country Club

Pasta...10 or 12 oz, cooked al dente

1/2 lb. Brie cheese [cut off rind]
tear into small 1/2" pieces...set aside

Fresh Basil Leaves, cut in chiffonade style, about 1/2 cup

1/2 cup olive oil
salt and pepper, 1/2 tsp each
2 large tomatoes, cubed
2 garlic cloves, minced
grated Parmesan


Mix Brie, tomato, garlic, basil, salt and pepper, and olive oil in glass bowl and allow to stand at room temperature 2 hrs for flavors to develop and cheese to melt a little. Do NOT chill.. cook pasta ,drain and toss with mixture... serve immediately with grated Parmesan, green salad and fresh bread...