Pasta With Fresh Tomato, Roasted Garlic and Brie

3 weeks ago 11

Democracy Dies successful Darkness

3.6 (93)

By Bonnie S. Benwick

This summertime pasta, adapted from "The Silver Palate Cookbook," is perfect for erstwhile farmers markets are overflowing with peak-season tomatoes. Roasting ail mellows retired its wound but preserves its signature complexity, and creamy brie adds assemblage for a luxurious weeknight meal that comes unneurotic successful small time.

Serve with a greenish salad.

Adapted from Patrice Kehoe of University Park, a finalist successful the 2008 Top Tomato Recipe Contest.

Ingredients

1/2 spoon good brackish (optional), positive much for the pasta water
12 to 16 ounces dried whole-grain bladed spaghetti
6 to 7 ample Roma tomatoes (about 2 pounds total), coarsely chopped
6 ounces brie cheese, preferably softened, rind removed, chopped oregon torn into chunks
1 cupful packed caller basil leaves, thinly sliced into ribbons (chiffonade)
1/2 caput roasted ail (see Notes and Substitutions)
1/4 to 1/2 cupful extra-virgin olive oil
Freshly crushed achromatic pepper
1/2 cupful freshly grated oregon shredded parmesan cheese, positive much for serving

Nutritional Facts

Per serving (2 ounces dried pasta)

Calories
372
Fat
14 g
Saturated Fat
7 g
Carbohydrates
45 g
Sodium
536 mg
Cholesterol
33 mg
Protein
17 g
Fiber
6 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Patrice Kehoe of University Park, a finalist successful the 2008 Top Tomato Recipe Contest.

Tested by Bonnie S. Benwick.

Published March 12, 2026