Posted by: Catherine | January 11, 2010

Pasta Tossed with Brie, Tomatoes and Basil

I love this pasta from The Silver Palate Cookbook, rarely make it (a pound of brie!) and therefore look forward to every morsel when I do…about once a year, which occurred this past New Year’s Eve. Imagine how good this is with a bottle of champagne!   Even though the SP duo has this down as an entree, I actually  think it makes a better first course because it’s so rich. It couldn’t be easier and couldn’t be tastier.

serves 4-6 as an entree, 6-8 as a first course

4 ripe tomatoes, cut into 1/2 inch cubes
1 pound Brie cheese, rind removed, torn into irregular pieces
1 cup cleaned fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
1 cup best quality olive oil
salt to taste
1/2 tsp freshly ground pepper
1 1/2 pounds linguine (sometimes I use angel hair, because it’s Emma’s fave)
freshly grated imported Parmesan cheese (optional)

1. Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature
2. Bring 6 quarts of water to a boil in a large pot. Add the linguine and boil until al dente, about 10 minutes.
3. Drain pasta and immediately toss with the tomato sauce. Serve immediately.



  1. I love brie and never thought about using it in pasta!

  2. Oh. My. This sounds indecently delicious.

  3. I almost died and went to heaven the first time I had pasta with Brie!

  4. Uhm, that’ll do. Sounds decadent!

  5. So simply delicious. Happy New Year!

  6. Catherine I love tomatoes and basil, and this look awesome and tasty, love your plate!, wonderful,gloria

  7. Fie on you, Catherine! I am smack in the middle of Shrink-My-Ass-Month and I am ready to eat my computer screen, just looking at this! Wow.

  8. I tell you I cannot, simply cannot, wait to try this dish – it is similar to one we had in Amsterdam but it also had pieces of smoked salmon in it and was absolutely divine.
    The other amazing pasta I just had was spinach pasta with gorgonzola cheese sauce and fairly large pieces of pear on top that I think had been simmered in red wine – cannot tell you how fab that was and SO unusual, too.

    • What a great idea that spinach pasta is! I’m going to try it–reminds me of the arugula-pear-gorgonzola salad I love (with sugared cashews!).

  9. This looks absolutely delicious! I’ve never had brie with pasta. But that’s about to change!

  10. This pasta sounds terrific with brie, yum! I can’t wait to try it!

  11. Holy moly- a pound of brie?! I be tthat was decadent and highly caloric but oh so creamy and worth it 🙂

  12. Wow. Simple and delicious. And I have a small wheel of brie in the fridge right now.

  13. Oh Catherine, this pasta looks terrific, I can almost taste the melted brie…yummie!

  14. This pasta dish looks amazing.. I love the simplicity of the flavors. How pretty it looks as well.

  15. Fantastic idea Catherine. I never thought of adding brie to my pasta. YUM!

  16. That sounds divine! And I love your pretty plate too!

  17. Holy crap–I clicked over from The Kitchen Witch because I was curious to see what you did, and I’m floored–talk about decadence in a bowl!

  18. You had me at a pound of Brie… This looks delicious. The Silver Palate Cookbook was one of the first I read from cover to cover, but somehow I’ve never made this amazing looking dish. I need to rectify that, obviously.

  19. A grand pasta dish!! This is so lovely & I so love melted cheese in a fine pasta dish!


  20. That’s a delicious look dish inside a beautiful dish 🙂

  21. this looks beautifully simple! i have bookmarked this, thank you for sharing :O)

  22. This recipe looks yummy! Made something similar before with brie and bacon. Found that recipe years ago in Bon Appetit.

  23. I was going to make Spaghetti alla Caprese and was frustrated not being able to find Buffalo Mozzarella in 3 supermarkets. Searched online and came across your recipe. Substituted the mozarella with Brie and it tastes just absolutely amazing! Just spectacular! I don’t need to sauté any of the ingredients at all. Thank you for the recipe.

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