Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Pasta with Fresh Tomatoes and Basil




Source of Recipe


Thomas R. Elkin C.E.C.


Recipe Introduction


Executive Chef at Bogey Country Club

Pasta…10 or 12oz cooked al dente

1/2lb brie cheese [cut of rind]
tear into small ½” pieces…set aside

Fresh basil leaves, cut in chiffonade style, about ½ cup

½ cup olive oil
Salt and pepper, ½ teaspoon each
2 large tomatoes, cubed
2 garlic cloves, minced
Grated parmesan cheese

Mix brie, tomato, garlic, basil, salt and pepper, and olive oil in glass bowl and allow to stand at room temperature 2 hours for flavors to develop and cheese to melt a little. Do not chill. Cook pasta; drain and toss with mixture. Serve immediately with parmesan cheese, green salad and fresh bread.