Pasta with Tomatoes, Brie and Basil

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 0 mins

Brie, summer basil and garden-fresh tomatoes star in this quick-and-easy pasta dinner.

pasta with tomatoes
Mark Boughton Photography / styling by Teresa Blackburn


3 tablespoons extra-virgin olive oil
3 -- garlic cloves, thinly sliced
4 medium tomatoes (about 1 pound), crushed
1/2 teaspoon salt
3/8 teaspoon Freshly ground black pepper
12 ounces short pasta (such as the little radiators), cooked and drained
8 ounces Brie cheese, room temperature, cut into small pieces
1 cup torn basil leaves


  1. Combine olive oil, garlic, and crushed tomatoes in a large bowl. Add salt and pepper. Toss in pasta, cheese and basil. Mix gently.



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