This Linguine with Tomatoes Basil and Brie is the best summer pasta recipe! Here we have hot linguine tossed with fresh tomatoes, fresh basil and melted brie.
This is such a good dinner recipe to make in the summer when you have easy access to super fresh, ripe tomatoes and fresh basil too. It’s simple. And it just works.
When you add chunks of room temperature brie to hot linguine, it melts into the pasta leaving little bits of brie behind. It’s important that the brie is very much room temperature so it reaches that soft and creamy texture.
With every bite of this pasta you’ll get a little of that creamy brie flavor. And if you’re as in love with brie as I am, this will be your most favorite pasta dish ever.
Brie is creamy and wonderful for sure. It’s rich. It’s decadent. This is not a low fat recipe, by any means.
If you think of it as a comfort food dinner treat on a day that you had an extra good workout then this recipe will work out just fine. And if you don’t care about any of that then you don’t have anything to worry about at all!
Every bite is worth every delicious calorie. I view this one as a once or twice per summer kind of dinner.
If you find your mouth watering at the description of this Linguine with Tomatoes Basil and Brie, then I suggest you try making it at least once. It’s impressive and SO DELICIOUS, and it will be well received by those people you make it for!
If you like this dinner recipe, you might also enjoy Sundried Tomato Pasta and How to Make Homemade Pasta. Chicken Mushroom Fettuccine and Lemon Garlic Pasta are delicious choices too.
Linguine with Tomatoes Basil and Brie
Ingredients
- 5 large ripe tomatoes
- 16 ounces brie, torn into small pieces
- 1 cup fresh basil leaves, cut into thin strips
- 3 cloves garlic, finely minced
- 1/2 cup extra- virgin olive oil
- several pinches crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 24 ounces linguine
Instructions
- Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
- Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute sauce. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this recipe be good with meatballs??!
no idea! I’ve never tried adding meat to this.
Brand of Brie used?
Any!
I think you could credit the real creator of this recipe. This is a classic from the Silver Palate cookbook, I’ve been eating it since I was 4.
Yes, it is credited in the recipe. Always has been.
are the nutritional info numbers correct? how can it be 134 grams of carbs for 1 serving?1280 calories? im assuming its for the whole dish but what would one serving be? thanks..im low carb but like the guidelines and will sub whole grain pasta
It’s really hard for a calculator to figure out nutritional info on this one because Brie is hard to measure. You can Google a nutritional calculator and input exactly what you’ll be using so it’s more accurate for you.
Do you think that if I deleted the salt that it would take away from the recipe, I am on a restricted sodium diet
Well, taking out the salt always alters the taste of the recipe, but I understand you need to do it. I’d try it!
Made this for friends it was a real hit. Can any protein be added to this? Shrimp, chicken, etc.?
Sure!
Love love love this. My question always is do you remove the skin from the Brie?
In this recipe, yes.
YUM!!!! I just made this and it was fantastic!!! I knew it would be delicious because I love brie, but I thought the brie would just remain in slightly melted pieces, but it all melted into this delicious brie sauce. It was sooooooooo good!!!! Next time I will skip the tomatoes though so I can just focus all my attention on that delicious creamy brie sauce.
I want to make this, but I have 2 quick questions. Do you take the rind off the brie? And do you put the brie in with the other ingredients, or do you add it separately to the hot pasta? Thanks, it sounds delicious!
Yes, I remove the rind. Combine all ingredients in a bowl and let them sit at room temp as the recipe indicates (brie too!). Once you add the hot pasta, the brie will somewhat melt into the pasta.
ZOMG, I already have all the ingredients needed to make this. *reworks meal plan for the week* <3
Oh, wow! This sounds wonderful! I want to try it!!!