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.
My friend made this for me and I LOVE it! Do you cut rine off the Brie before tearing/cutting in pieces?
Yes!
I’ve made this recipe, probably a dozen times over the past two summers. I usually add a protein, shrimp or chicken. It is absolutely wonderful! When I make it for company, everyone raves over it and wants the recipe. Thank you!
Can’t wait to make it
I want to make this (have the linguine, garlic and Brie) but only have canned diced tomatoes and the squeeze tube of basil instead of fresh, can those be substituted and how much of the basil would I use?
I think you could sub those out. I would Google for how much to use of that squeeze tube (or maybe it has a note on the tube about how much to sub for fresh?)
Do you think this would be ok to make the night before and reheat for dinner the next day.? I would add the basil the next day when warming it up. This recipe sounds fantastic! Thank you for sharing.
I think the cheese would be too hard to re-heat. Brie is tricky!
This turned out better than I thought it would. there was a lot of oil left at the bottom of the bowl so next time I’ll 1/2 the oil but everything else was amazing
I love Brie but not everyone else does. Do you think this would work with fresh mozzarella?
Maybe– but mozzarella might congeal a little more than brie. Try it!
How does this taste on day 2?
Just re-heat and serve. Leftovers should be great!
Made this recipe tonight. Delicious! However, 24 ounces of pasta equals 4 servings??? I had enough to feed a crowd.
Oh good! I changed the serving size to 6. Thank you for letting me know!
Delicious and easy!